These carrot cake sandwich cookies combine a decadent cake mix cookie with a delicious homemade cream cheese frosting for the perfect handheld dessert!
Though I generally bake homemade cookies from scratch, a few of my favorite cookie recipes are cake mix cookies—strawberry chocolate chip, orange creamsicle and lemon cookies with lemon glaze.
I'm not sure why they're all fruity cookies when I'm a chocoholic; I feel like I need to remedy the situation and soon.
When I saw a box of Duncan Hines Decadent Carrot Cake Mix on the store shelves and noticed a recipe for carrot cake cookies on the side, I thought of a classic carrot cake with its also decadent cream cheese frosting and knew I had to pair the two for carrot cake sandwich cookies.
I'm so very glad I did.
The cookies in these carrot cake sandwich cookies may taste like a mix between spice cake and carrot cake, but it doesn't matter. That creamy homemade cream cheese frosting brings the cookies together in a pretty perfect way. I mean, we did manage to finish them off in less than 24 hours...
When making sandwich cookies, I always use my trusted medium scoop for the dough so I have relatively equal cookies in shape and size. You could always use a small scoop and make bite-size carrot cake sandwich cookies, but that's just more work baking and frosting. I'm too lazy for that.
Printable recipe for carrot cake sandwich cookies below. Enjoy!
Easy Carrot Cake Sandwich Cookies
Easy carrot cake sandwich cookies make the perfect Easter treat! Makes about 2 dozen sandwich cookies (4 dozen regular cookies).
Ingredients
Cookies
- 1 package Duncan Hines® Decadent Carrot Cake Mix
- ½ cup unsalted butter, softened
- 2 eggs
- 1 cup quick-cooking oatmeal
- ½ cup pecans
- ¼ cup raisins (optional but not optional if you love raisins)
Frosting
- 4 oz. low-fat cream cheese, softened
- ½ cup salted butter, softened
- 1 tsp vanilla
- 2 cups powdered sugar
- 1 to 2 T milk
Instructions
Cookies
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat.
- Open carrot and raisins pouch and add to 1 ¼ cups HOT tap water; let stand about 5 minutes.
- Beat butter until light and fluffy. Add cake mix, eggs, oats, nuts and soaked carrot and raisin mixture (including any unabsorbed water). Beat until just combined.
- Spoon heaping tablespoons of batter onto cookie sheets. Bake for 12 minutes or until set.
- Allow to cool at least 2 minutes on cookie sheet before transferring to a wire rack. Cool completely before frosting.
Frosting
- Beat butter, cream cheese and vanilla until smooth. Add powdered sugar and beat until thoroughly combined. Add milk until desired consistency. You want it spreadable but not too thin!
- Spread desired amount of frosting onto bottom of one cookie; top with second cookie. Store in an airtight container.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 342Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 84mgSodium: 145mgCarbohydrates: 31gFiber: 1gSugar: 25gProtein: 4g
Here are those other cake mix cookies I mentioned earlier. The lemon ones are my favorite!
Strawberry chocolate chip cake mix cookies
Jessie | Kitschen Cat
Yum!! Love how quick and easy these are. Adding to my Easter cookie list :)
Emily Hill
Thank you! Hope you like them!
Lisa C
I got home and realized that I didn't have the "decadent" carrot cake, but only the regular duncan hines carrot cake box mix. So I did not soak the carrot and raisins packet as it was already mixed into the cake mix. These cookies need to be flattened slightly before baking as mine did not spread out at all. Also, I would recommend only putting 1 tsp of milk into the icing- I put in 1 Tbsp and it was a bit too runny to hold up between the cookies. Overall great recipe!
Emily Hill
Yay! Glad you liked it!