Best 5 Carrot Cake Sandwich Recipes

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Indulge in the delectable Carrot Cake Sandwich, a harmonious blend of sweet, moist carrot cake and creamy, tangy cream cheese frosting. This delightful sandwich is a symphony of flavors and textures that will tantalize your taste buds. The carrot cake layers are perfectly spiced, boasting a moist and tender crumb, while the cream cheese frosting adds a layer of richness and tanginess that perfectly complements the sweetness of the cake. Whether you're a carrot cake enthusiast or simply seeking a unique and flavorful treat, this sandwich is sure to leave you craving more. Explore our collection of recipes for this delectable dish, featuring variations that cater to different dietary preferences and skill levels. Dive into the classic version, delight in a gluten-free alternative, or try your hand at a vegan interpretation. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, resulting in a sandwich that is both visually stunning and incredibly delicious.

Let's cook with our recipes!

CARROT CAKE SANDWICH COOKIES



Carrot Cake Sandwich Cookies image

Provided by Food Network Kitchen

Time 1h30m

Yield 12 sandwich cookies

Number Of Ingredients 15

1 1/2 cups all-purpose flour
3/4 cup rolled oats
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
3/4 cup finely grated carrots (about 2 small)
1 large egg
1/3 cup raisins
1 cup marshmallow cream
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
  • Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets.
  • Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.

CARROT CAKE SANDWICH



Carrot Cake Sandwich image

Everything you love about carrot cake - the spices, the sweet and nutty flavors, the cream cheese frosting, and of course, the carrots! - is in this fast and simple lunch. I came up with this recipe while brainstorming new ways to use peanut butter (one of the staples of my vegetarian diet.) This grown-up alternative to the standard PBJ is a sandwich that thinks it's dessert!

Provided by Amanda

Categories     Main Dish Recipes     Sandwich Recipes

Time 10m

Yield 1

Number Of Ingredients 6

1 cinnamon-raisin English muffin, halved
3 baby carrots, shredded
1 pinch ground nutmeg
1 tablespoon crunchy peanut butter
1 tablespoon whipped cream cheese
¼ cup clover sprouts

Steps:

  • Lightly toast both halves of English muffin.
  • Place shredded carrots in a small bowl and sprinkle with nutmeg.
  • Spread peanut butter on one side of English muffin.
  • Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 33.6 g, Cholesterol 15.9 mg, Fat 14.6 g, Fiber 2.7 g, Protein 10.3 g, SaturatedFat 4.9 g, Sodium 339.7 mg, Sugar 3.8 g

CARROT CAKE SANDWICH COOKIES



Carrot Cake Sandwich Cookies image

Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 25 sandwiches

Number Of Ingredients 16

1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
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
Cream Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. 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.
  • 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.

CARROT CAKE SANDWICH COOKIES



Carrot Cake Sandwich Cookies image

This cookie's always been a favorite with my kids, and a best-seller at bake sales. If you want to gild the lily, you can add toasted chopped walnuts or pecans to the frosting. -Linda Ross, Williamsport, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts :

CARROT CAKE SANDWICH COOKIES



CARROT CAKE SANDWICH COOKIES image

Categories     Cookies     Vegetable     Dessert     Bake

Yield 3-4 dozen

Number Of Ingredients 23

Cookies:
1C (2 sticks) unsalted butter, room temp
3/4C packed dark brown sugar
3/4C granulated sugar
2 large eggs (room temp)
1 1/2 TSP vanilla extract
2C All-purpose flour
1 TSP baking powder
1 TSP baking soda
1/4 TSP salt
1 1/2 TSP ground cinnamon
1/2 TSP ground nutmeg
1/2 TSP ground ginger
2C old-fashioned oats (not instant)
1 1/2C grated carrots (~ 3 large)
1C raisins (optional)
1/2C toasted chopped walnuts (toast in a dry pan, also optional)
Frosting:
8OZ cream cheese (room temp)
1/2C (1 stick) unsalted butter (room temp)
1C + a little confectioners' sugar
1 TSP pure vanilla extract
1 TSP ground cinnamon

Steps:

  • In a mixer, beat butter and sugars on medium speed until light and fluffy (about 3 - 4 minutes in a stand mixer). Add eggs and vanilla and beat on medium until well combined. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; whisk to combine. Gradually add flour mixture to butter mixture; mix on low until just combined. Do not overmix! Mix in oats, carrots, raisins (if using) and walnuts. Chill dough for at least 1 hour. Preheat oven to 350 degrees. Shape tablespoons of dough into balls and place on prepared baking sheets, spacing 2 inches apart. I flattened mine a bit and sprinkled a bit of sugar on the tops before putting in the oven. Bake until browned and crisp around the edges, 12 to 15 minutes (mine took 11 minutes so check early) rotating halfway through. Transfer to a wire rack to cool completely. While the cookies are cooling, make the filling... Place cream cheese in a mixing bowl. Using a rubber spatula, beat cream cheese until smooth, Gradually add butter and continue beating until smooth and well blended. Sift in confectioners' sugar and cinnamon and continue beating until smooth. Add vanilla and stir to combine. (You can also do all this in a mixer) I put the frosting into a large piping bag to make it easier to ration out among the cookies. You could also put the frosting in a ziploc bag and cut a corner off or do it the old fashioned way with a knife or offset spatula. Lay out 1/2 of the cookies upside down and put some of the filling on the cookies.

Tips:

  • To make your carrot cake moist and flavorful, use freshly grated carrots and a combination of spices like cinnamon, nutmeg, and ginger.
  • Don't overmix the batter. Overmixing can result in a dense, dry cake.
  • Bake the carrot cake in a preheated oven to ensure even cooking.
  • Allow the carrot cake to cool completely before frosting it. This will help prevent the frosting from melting.
  • Use a cream cheese frosting to complement the carrot cake's sweet and spicy flavors.
  • Garnish the carrot cake with chopped walnuts, pecans, or shredded carrots for a festive touch.

Conclusion:

Carrot cake is a versatile and delicious dessert that can be enjoyed for breakfast, lunch, or dinner. With its combination of sweet, spicy, and moist flavors, carrot cake is sure to please everyone at your table. Whether you're looking for a classic recipe or something more unique, there's a carrot cake recipe out there for you. So get baking and enjoy!

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