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Carrot Cake Sandwich Cookies

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 15 cookies 1x
  • Category: cookie
  • Method: oven
  • Cuisine: dessert
  • Diet: Gluten Free


These carrot cake sandwich cookies are the perfect spring treat made with fresh shredded carrots, cinnamon, & nutmeg. They taste just like carrot cake but are a perfectly soft baked oatmeal cookie!



Gluten-Free Carrot Cake Oatmeal Cookies

  • 1/2 cup coconut oil, melted (or butter)
  • 1/2 cup coconut sugar (or brown sugar or golden Lakanto)
  • 1 tsp baking soda
  • 2 eggs
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/4 tsp pink salt
  • 2 tbsp honey or maple syrup
  • 1 + 1/2 cup gluten free flour (this is my favourite)
  • 1 cup gluten-free rolled oats
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raisins, optional
  • 1/2 cup grated carrot (I used 1 medium sized carrot)

Cream Cheese Icing

  • 1/4 cup butter, softened (use a vegan butter for dairy-free, I like this one)
  • 1/2 cup cream cheese, softened (use a vegan one for dairy-free)
  • 1 tsp vanilla extract
  • 2 cups of powdered sugar (or you can use powdered Lakanto, or powdered coconut sugar**)


Gluten-Free Carrot Cake Oatmeal Cookies

  1. Pre-heat your oven to 350 degrees F.
  2. Line a baking tray with parchment paper & set aside.
  3. Using a stand mixer, hand mixer or a spatula, beat the coconut oil with the sugars until smooth.
  4. Add in the vanilla, baking soda, salt, spices, honey & egg, mixing in well.
  5. Add the flour & rolled oats into the mixture.
  6. Fold in your coconut, raisins, & shredded carrots.
  7. Roll the dough into balls & flatten to your desired size (see the photo above for the size I made mine before baking).*
  8. Bake for about 8-10 minutes, really making sure not to over-bake. I like to remove mine when they just begin to get browned & are still soft & dough-y in the middle. I baked mine for 8 minutes & it was perfect.
  9. Once removed from the oven, let them cool on the pan for 5-10 minutes & then transfer to a wire rack.
  10. Once cooled, ice one cookie with the cream cheese icing & top them with another cookie
  11. Serve & enjoy!

Cream Cheese Icing

  1. In a large mixing bowl add the softened butter & cream cheese with 1/2 cup of powdered sweetener & the vanilla extract.
  2. Beat for a minute or two until smooth & creamy.
  3. Add the rest of the powdered sugar 1/2 cup at a time, continuing to beat after each addition until smooth.


*The don’t spread much during baking but will get slightly bigger overall, so roll & flatten them out to the size you want them to be after baking.

**If you use coconut sugar this will give your icing a slight caramel flavour & it will be darker in colour. To make powdered coconut sugar, simply blend coconut sugar in a blender until a powder has formed.

Keywords: carrot cake, cookies, gluten free