Carrot Cake Sandwich Cookies

Adapted by Lindsay at Perfecting the Pairing from Martha Stewart




·         1 cup packed brown sugar

·         1 cup sugar

·         2 sticks unsalted butter, room temperature

·         2 eggs, room temperature

·         1 tsp vanilla

·         2 cups flour

·         1 tsp baking soda

·         1 tsp baking powder

·         ¼ tsp salt

·         1 tsp cinnamon

·         ½ tsp ground nutmeg

·         ½ tsp ground ginger

·         2 cups old fashioned oats

·         1 ½ cups finely grated carrots (about 3 large carrots)

·         1 cup golden raisins (optional)


·         8 oz cream cheese, room temperature

·         1 stick unsalted butter, room temperature

·         1 cup powdered sugar

·         1 tsp vanilla


In the bowl of your electric mixer combine the brown sugar, white sugar and butter, beat until light and fluffy.  Add eggs and vanilla, beat on medium speed until completely combined.  In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.  Gradually add flour mixture to butter mixture, mixing until well combined.  Mix in oats, carrots and raisins (if using). Chill dough in refrigerator until firm, at least one hour.

Preheat oven to 350 degrees F.  Line two cookie sheets with parchment paper or silpat liners.  Using a scoop, scoop dough onto prepared sheets, leaving about 2 inches between cookies.  Bake until browned, about 12 to 15 minutes, rotating pan once.  Transfer to a wire rack to cool.

Meanwhile, place cream cheese in the bowl of your electric mixer, add butter and mix until well blended.  Add powdered sugar and vanilla, beat until creamy and fluffy.

Once the cookies have cooled spread about 2 tsp of frosting on the underside of a cookie, sandwich it with another cookie and repeat until no cookies or frosting remains.