Carrot Cake Sandwich Cookies take everything you love about my classic homemade carrot cake and tuck it into two soft, chewy carrot cake cookies with a dreamy cream cheese marshmallow filling in the middle.They’re warmly spiced, packed with real carrots, and perfectly sweet with that fluffy, bakery-style center.They’re perfect for Easter dessert tables, spring gatherings, or anytime you want a handheld treat that feels a little extra special.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-Purpose Flour: Gives the cookies structure while keeping the crumb soft.For best results, fluff the flour, spoon it into the measuring cup, and level it off.Baking Soda & Baking Powder: Work together to give the cookies lift while keeping them tender.

Cinnamon, Nutmeg & Ginger: A cozy blend that brings that classic carrot cake flavor to every bite.Pumpkin pie spice can be used in place of all three (about 2 teaspoons total).Butter: Using melted butter (I prefer unsalted) creates a rich flavor and helps the cookies stay chewy.

Let it cool a bit before mixing so the egg blends in smoothly.If using salted butter, you may want to lessen the kosher salt.Light Brown Sugar & Granulated Sugar: Brown sugar adds moisture and softness, while granulated sugar keeps the sweetness balanced.

Egg & Vanilla: Provide rich

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