3-ingredient carrot cake cookies with a smooth and delicious cream cheese frosting. These carrot cake sandwich cookies are perfect for spring and Easter!

A stack of three carrot cake sandwich cookies on a square of parchment paper. A bowl of frosting and additional sandwich cookies rest in the background.

My husband is the type of person who can pass up almost any kind of dessert with chocolate. There’s a part of me that doesn’t understand it at all. I feel like chocolate is one of those things that I just have to have sometimes. But then the other part of me is totally okay with him not liking chocolate desserts. Because that just means more chocolate for me.

There are a couple kinds of desserts that the man just can’t pass up though. Carrot cake? It doesn’t stand a chance around him. Or me. But let’s be honest, I love any kind of dessert. Including these carrot cake cookies with cream cheese filling.

Recipe Ingredients 

To make this recipe a little easier, I used my favorite cake mix cookie recipe. That’s right, these carrot cake cookies are made from a cake mix! Here’s what else you’ll need to make this recipe: 

  • Carrot cake mix: You’ll need a standard size box of carrot cake mix for this recipe (15.25 oz). Any brand will work! 
  • Oil: Use a neutral flavored oil like vegetable or canola oil. 
  • Eggs: To bind everything together.
  • Butter: I always use unsalted butter in my baked goods because the amount of salt in salted butters can vary between brands. 
  • Cream cheese: Use full-fat brick-style cream cheese for the frosting. That will make it thick and creamy! 
  • Confectioners sugar: Also called powdered sugar or icing sugar. This helps to sweeten the frosting inside of the cookies.
  • Vanilla extract: Use pure vanilla, if possible. 

How to Make Carrot Cake Sandwich Cookies

For the carrot cake mix cookies, all you’ll need is a box of carrot cake mix, 1/3 cup oil, and 2 eggs. Simply mix everything together, scoop the dough into balls, and bake for 11-12 minutes. Cookies = done! 

While the cookies cool, make the frosting. Beat together the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla and mix until combined.

To assemble the carrot cake sandwich cookies, evenly spread a layer of frosting on the inside of a cookie and top with another cookie.  

A stack of three carrot cake mix cookies with cream cheese filling. A bow of frosting rests in the background.

Storage Instructions 

Once frosted, the carrot cake cookies with cream cheese filling need to be stored in the refrigerator (since the frosting contains dairy). They’ll last up to five days in an airtight container. 

Baking Tips

  • Just a word of advice, the dough for these cookies will be a bit sticky so I suggest using a cookie scoop if you have one. I smoothed the tops of the cookies out some to make them a little prettier, but it’s not necessary.
  • You can either make the frosting ahead of time and refrigerate it until ready to use or make it while the cookies are cooling.  
  • Be sure to set your butter and cream cheese out on the counter ahead of time, so they are nice and soft and ready to be mixed.

More Carrot Cake Desserts to Try! 

Carrot Cake Sandwich Cookies

5 from 4 ratings
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
3-ingredient carrot cake cookies with a smooth and delicious cream cheese frosting. These carrot cake sandwich cookies are perfect for spring and Easter!
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Ingredients

Servings: 12 sandwich cookies

Carrot Cake Cookies:

  • 1 box (15.25 oz) carrot cake mix
  • 1/3 cup oil
  • 2 large eggs

Cream Cheese Frosting:

  • 1/4 cup butter , softened (half a stick)
  • 4 ounces cream cheese , softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

Carrot Cake Cookies:

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone mat and set aside.
  • In a large bowl, whisk together the carrot cake mix, oil, and eggs until well combined. Using a cookie scoop, drop the dough (about 2 tablespoons each) on the prepared baking sheet.
  • Bake for 11-12 minutes.
  • Remove cookies from the oven and allow to cool on the baking sheet for 10 minutes. Remove cookies from the baking sheet and transfer to a wire rack to finish cooling.

Cream Cheese Frosting:

  • Using a stand mixer fitted with the paddle attachment or handheld mixer, beat the butter and cream cheese until smooth. Add the confectioner's sugar and vanilla and mix until well combined.
  • Once the cookies have cooled, evenly distribute the frosting on the flat side of half of the cookies. Place the other half of the cookies, flat side down, on top of the frosting.

Notes

Storage instructions: Store frosted sandwich cookies in the refrigerator for up to 5 days.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.