• Prep Time: 30 mins
  • Cooking Time: 10 mins
  • Serves: 18

Carrot Cake Sandwich Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1-1/4 cups butter, softened, divided
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract, divided
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 2 cups granola with fruit and nuts
  • 1 cup cornflakes
  • 2 tablespoons sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 teaspoon ground cinnamon
  • 1 cup confectioners' sugar


Preheat oven to 375°. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and cornflakes.
Drop by rounded tablespoonfuls 2 in. apart on greased baking sheets; sprinkle with sugar. Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely.
In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.

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