Carrot Cake Cookie Sandwich

If you love carrot cake then you a sure to love these carrot cake cookies, sandwiched together with cream cheese icing!

10 Portions

Easy 40 Minutes



For the recipe  Carrot Cake Cookie Sandwich

For the Cookies:

125 g Unsalted butter
75 g Light Brown Sugar
50 g Caster Sugar
1 Medium Egg (beaten)
5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
250 g Plain Flour
5 g Dr. Oetker Baking Powder (1 tsp)
5 g Ground Cinnamon (1 tsp)
100 g Carrots (grated)
50 g Sultanas

For the Filling:

400 g Dr. Oetker Cream Cheese Style Icing (1 Tub)




For the Cookies

Preheat the oven to 190°C/ 170°C fan oven/Gas Mark 5. Line 2 baking trays with baking parchment.


Place the butter, light brown sugar and caster sugar in a bowl and cream together until smooth. Mix in the egg and Vanilla Extract.


Sieve the flour, Baking powder and Cinnamon on top and beat into the mixture until all combined. Add the grated carrot and sultanas mix through. 


Form the mixture into 20 walnut sized balls and place on your lined baking trays spaced slightly apart. Press the balls of dough down slightly and place in the oven for 10 – 12 minutes until risen and lightly golden. Allow to cool on the tray for 10 minutes and then place on a wire rack to cool completely. 


To Fill the Cookies

Once the cookies are completely cool, place a dollop of Cream Cheese Icing onto base (flat side) of 10 cookies and sandwich together with the remaining 10 cookies to create your cookie sandwiches. 

Nutritional Information for the recipe Carrot Cake Cookie Sandwich

Per Serving Per 100 g / ml
Energy 1796 kJ
429 kcal
1604 kJ
383 kcal
Fat 17.76 g 15.86 g
Carbohydrate 62.50 g 55.80 g
Protein 3.48 g 3.11 g
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