Carrot Cake Oatmeal Cookie Sandwiches with Cream Cheese Frosting

If you’re a fan of carrot cake (and let’s be honest, who isn’t?), then you’re going to love these Carrot Cake Oatmeal Cookie Sandwiches. They take everything you adore about classic carrot cake, the sweet spice, the hearty carrots, the creamy frosting, and tuck it into a soft, chewy oatmeal cookie. Sandwich two of those together? It’s basically carrot cake heaven, to-go.

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Updated March 2026 with improved recipe and tips

Why You’ll Love This Recipe

• Soft and chewy (not cakey!)

• Packed with cozy carrot cake flavor

• Simple pantry ingredients

• Perfect make-ahead treat

• Easy to customize with raisins or nuts

They’re like a cross between a classic oatmeal cream pie and a slice of homemade carrot cake. You still get that hearty chew from the oats, but the shredded carrot melts right in, adding moisture and a subtle sweetness that makes these cookies incredibly soft without being cakey.

Carrot Cake Oatmeal Cookie Sandwiches with Cream Cheese Frosting

Ingredients:

• Yield: 24 cookies (12 cookie sandwiches)

  Cookies

  • 1 cup softened butter

  • 1 cup brown sugar

  • ¼ cup cane sugar

  • 1 egg

  • ½ cup shredded carrot

  • 1 tsp vanilla

  • 1 cup flour

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tbsp cinnamon

  • 1½ tsp ginger

  • ½ tsp nutmeg

  • ¼ tsp clove

  • 3 cups oats

  Filling (Optional but highly recommended)

  • ½ cup cream cheese, softened

  • ¼ cup butter, softened

  • 1½–2 cups powdered sugar

  • 1 tsp vanilla

Directions:

1. In a large bowl, cream together the butter, brown sugar, and cane sugar until light and fluffy. Add in the egg and vanilla, mixing until smooth. Stir in the shredded carrot.

   
   

2. In a separate bowl, whisk together the flour, baking soda, salt, and all spices. Add the dry ingredients to the wet, then mix in the oats until fully combined.

   
   

3. Preheat oven to 350°F (175°C).

   
   

4. Scoop dough by the tablespoon onto a lined baking sheet and gently flatten slightly (this helps keep them thinner for sandwiching).

   
   

5. Bake for 10–12 minutes, just until the edges are set but centers are still soft. Let cool completely.

   
   

Cream Cheese Filling

1. Beat together cream cheese and butter until smooth. Add vanilla, then slowly mix in powdered sugar until thick and spreadable.

2. Spread or pipe filling onto the flat side of one cookie and sandwich with another.

Helpful Notes for Success

Gluten-Free Option:

Use a 1:1 gluten-free flour blend (with xanthan gum) in place of all-purpose flour. Make sure your oats are certified gluten-free too.

Vegan Option:

Replace eggs with flax eggs: 2 tbsp ground flaxseed + 6 tbsp water. Let sit 5–10 minutes to gel. Use dairy-free cream cheese and plant-based butter for the frosting.

Storage:

Store assembled cookie sandwiches in the fridge (airtight container) for up to 4–5 days.

Freeze unassembled cookies and frosting separately for up to 1 month. Assemble after thawing.

The Recipe:

Did you try making these Carrot Cake Oatmeal Cookie Sandwiches with Cream Cheese Frosting? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!