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Carrot cake sandwich cookies

Ella and Leo love carrot cake and so I thought that they may like to try these cookies. They are of the chewy variety and are perfectly edible without being sandwiched together but they taste delicious as a sandwich and make a great pudding treat.


125g butter

200g light brown soft sugar

1 large egg

1tsp vanilla extract

50g grated carrot

200g plain flour

1tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

50g finely chopped walnuts

For the cream cheese frosting:

100g cream cheese

50g butter

200g icing sugar

1/4 tsp vanilla extract


  • Heat the oven to 180c and line a baking tray with parchment.

  • In a bowl, cream together the butter and sugar.

  • Add the egg and mix well.

  • Mix in the grated carrot and vanilla extract.

  • Add the plain flour, baking powder and spices and combine well.

  • Finally mix in the chopped walnuts.

  • Spoon dollops of the mixture onto the baking tray, making sure that you leave a gap as they will spread in the oven. You may need two baking trays.

  • Bake in the oven for 12-14 minutes.

  • Leave on the tray to cool slightly before transferring to a wire rack to cool completely.

Once completely cooled, turn the cookies bottom side up and mix together all the ingredients for the cream cheese frosting. Carefully spread a little frosting onto one of the cookies and gently place the bottom of another cookie on top to make a sandwich.

Store in an airtight container in the fridge and eat within 3 days.

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