Carrot Cake Sandwich Cookies

carrot cake

Some folks say you’re either a cook or a baker — at Taste of the South, we think you can be both.

Sure, you have to follow a few extra instructions; you have to measure carefully and stir mindfully. But the results are absolutely worth your attention to detail. More than a science, baking is a form of magic, where ingredients like butter, sugar, and flour are transformed into towering cakes, flaky pies, and perfectly crispy cookies. It’s a sacred practice, a labor of love that yields the most comforting results.

Taste of the South’s Southern Baking special issue features 87 classic recipes for every meal of the day, from breakfast to dinner. Start your day off by baking Pecan Sticky Rolls or French Toast Casserole. Pull out your skillet to make new twists on classic Southern cornbread like Farm stand Cornbread. Save room for dessert with Strawberry Buttermilk Layer Cake.

No matter your skill level, this collection of recipes has something perfect in store for you. Whether you’re ready to try your hand at baking with yeast, or you’d rather keep it simple with a good, dependable quick bread, we’ve got you covered.

These Carrot Cake Sandwich Cookies are a delightful springtime treat. Try them this weekend and be sure to share the recipe with those you love. Your family and friends will be so glad you did. Happy Baking!

Carrot Cake Sandwich Cookies
Yields: 24 sandwich cookies
  • 1 cup unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 1⁄2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1⁄2 cups all-purpose flour
  • 1 1⁄4 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon ground allspice
  • 1⁄4 teaspoon ground black pepper
  • 2 cups coarsely grated carrot (3 to 4 medium carrots)
  • 1 cup chopped toasted pecans
  • Pineapple Cream Cheese Filling (recipe follows)
  1. Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
  2. In a large bowl, beat butter and sugars with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, and pepper. Gradually add flour mixture to butter mixture, beating just until combined. Beat in carrot and pecans. Drop 1 1⁄2 tablespoons dough 2 inches apart on prepared pans.
  4. Bake until edges are golden brown, 12 to 14 minutes. Let cool completely on wire racks. Spread Pineapple Cream Cheese Filling onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling. Store in an airtight container at room temperature.

Pineapple Cream Cheese Filling
Yields: 3½ cups filling
  • 1 (8-ounce) package cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1⁄2 cup unsalted butter, softened
  • 1⁄2 teaspoon vanilla extract
  • 1⁄4 teaspoon salt
  • 1 (8-ounce) can pineapple tidbits, well drained and chopped
  1. In a large bowl, beat cream cheese, confectioners’ sugar, butter, vanilla, and salt with a mixer at medium speed until combined. Increase mixer speed to high, and beat until fluffy. Stir in pineapple. Always let cookies cool completely before spreading them with filling or drizzling with glaze.



 Find more great recipes like this one in Taste of the South’s Southern Baking Special Issue!


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