Ribs, Candy and Cake!

Carrot Cake Flippin’ Sandwich Cookies, What!?

by laine on November 16, 2011

Like the site I got this recipe from said, these are really, really good cookies. And you know who else said that? Everyone that I gave these to. I gave away as many as I ate because everyone needs to try these. I’m normally loathe to share baked goods. This recipe makes a lot, around 5 doz. individual cookies pre sandwich. And thank God because this is how many of these cookies you’re going to need.

I posted this recipe like I found it, but I reformatted it for easier reading. And when I actually made them I cut back on the icing sugar in the buttercream because I wanted a bit more tang from the cream cheese and I used steel cut oats instead of rolled ones, which were chewier and probably a bit nuttier. Either would work, just use what you like. My buttercream was plenty sweet though. The original recipe used a ½ oz. ice cream scoop when getting them ready to bake, but I used a teaspoon and judgement. Make nice little round balls, so that they sandwich up neatly.

Make them as soon as you can and then message me with your thanks and praise for bringing this recipe to you.

Thanks, Petit Chef!


  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1/2 pound (2 sticks) unsalted butter ,room temperature
  • 2 large eggs, room temperatur
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups finely grated carrots (about 3 large carrots)
  • 1 cup raisins


Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour. Pre-heat oven to 350º. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract


Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.

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