Carrot Cake Cookies Pipped with Coconut Cream Filling

Carrot cake cookies are soft and chewy and taste like bite size cakes! When you want all the flavors of carrot cake, but prefer small portions, this is the dessert you’ll want.

A dollop of coconut cream cheese frosting is piped on the flat side of the cookie, and lightly placed on another cookie to form a sandwich!

Carrot cake cookies on a white plate

Carrot Cake Cookies

Well, friends, this recipe was first posted it in 2014, and I’ve made them several times since then, but usually only during the spring-time. Why, though?!  These cookies need to be enjoyed year round!

These cookies aren’t low carb, but they are lightened up and modified from a Cooking Light recipe to include some whole wheat flour and a coconut flavored filling.

Thankfully, this is a recipe that has been tested several times.  See, when I attempted to add an updated pin for Pinterest to this post and some prettier pictures, I wiped out my whole blog post.  I have no idea how I did that.  Not fun.

The cookie angels were watching over me though because after some much needed time-out (with a glass of wine), I dug up a binder full of my handwritten recipes.

stacked carrot cake cookies with coconut filling

My food stained notes were shoved in the side pocket with my recipe modifications!  I’m never getting rid of that binder now!

How to make carrot cake cookies

I love sharing these cookies for Easter get togethers for co-workers and family.  They’re portable and fancier than just a plain ‘ole cookie since you basically get two for one with this sandwich style cookie.

These are more like mini cakes!

Let’s get baking!


carrot cake cookie ingredients in a clear bowl

First shred your fresh carrots and toss the shreds with the brown sugar, then you want to drain some of the moisture from the carrots.

One way to remove the moisture is to put the carrots in a fine mesh sieve and let it sit.  With that method I found that the carrots still remain too wet.

The preferred process is to put a couple of layers of paper towels on the counter, then gently lay the carrots on the paper towels.  Place more paper towels on top and let the moisture soak through the towels.

Batter for carrot cake cookies in clear bowl

Gently press down on the towels before adding all the ingredients in a mixing bowl.

Once the cookies are baked and cooled, mix the ingredients for the filling and place it in a piping bag.

If you don’t have a piping bag, no worries!  You can easily make a piping bag.

Carrot cake cookies with coconut filling

Carrot Cake Sandwich Cookies

Adding the filling is probably the funnest part of baking these cookies, especially when the two cookies are gently sandwiched together.

This is the part when you can get your kiddos to help out!

They’ll love assembling each cookie!  When my kids were little I would make bunny cakes every year.

Today we’re adding bubbly drinks to our festivities and delicious bite size cookies!  The bunny cake might make an appearance again, someday 🙂

This recipe is one you will want to make over and over again, especially if the bunny cake doesn’t make a regular appearance to your table in the spring anymore!

Carrot cake cookies wrapped in a cloth napkin

Try my carrot cake cookies a try, then check out these recipes!

  1. Carrot cake protein pancakes 
  2. Carrot patch cake roll
  3. Carrot cake cheesecake 
carrot cake cookies with a bite taken
Carrot cake cookies on a white plate
Carrot cake cookies on a white plate

Carrot Cake Cookies with Coconut Cream Filling

Soft and chewy carrot cake cookie sandwiches taste like mini cakes! Each cookie is filled with a dollop of coconut cream cheese frosting.
4.85 from 20 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Carrot cake, carrot cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 14 cookies
Calories: 227kcal
Author: Sandra Shaffer


  • 2 cups shredded carrot
  • 2/3 cup packed brown sugar divided
  • 2 tablespoons butter unsalted
  • 2 tablespoons oil coconut melted and cooled
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 ounces 1/3-less-fat cream cheese softened
  • 2 tablespoons butter unsalted
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons cream of coconut OR 1/2 teaspoon coconut extract


  • Preheat oven to 350. Line 2 baking sheets with parchment paper and set aside.
  • Combine carrot and 3 tablespoons brown sugar in a bowl. Fold sugar coating all the pieces of carrots. Place carrot mixture on 3 layers of paper towels and let sit as the moisture releases for at least 10 minutes. Discard wet paper towels.
  • Place 2 tablespoons butter in a medium microwave-safe bowl. Microwave at for 20-30 seconds or until melted. Add oil, vanilla extract, and egg. Stir until well combined.
  • Whisk together flours, remaining brown sugar, cinnamon, salt, and baking soda in a large bowl. Add carrot mixture and butter mixture; stir until just combined.
  • Drop dough by tablespoonfuls 2 inches apart onto baking sheets. Pat dough down to form 2″ circles. Bake for 11 minutes or until set. Cool completely on a wire rack.
  • FILLING: Combine cream cheese, 2 tablespoons butter, 1/4 teaspoon vanilla extract, and a pinch of salt in a medium bowl; beat with a mixer at medium speed until fluffy. Place in a piping bag or with a knife spread on one side of the cookie. Top with another cookie.


Serving: 1g | Calories: 227kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 172mg | Fiber: 2g | Sugar: 13g


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

This recipe first appeared on the blog in 2014.  This post has been updated with new photos and content! 

Carrot Cake Cookies filled with coconut cream! These delicious bite size cookie sandwiches taste just like cake! #carrotcake #cookie #bake |
Hugs Sandra Signature

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  1. I love the addition of the different flour! They turned out great except that I should have doubled the batch!

  2. Carrot cake is one of my favorites, and now I get to enjoy them in cookie form too!! Thank you!! These are so darn good!

  3. That’s awesome that you were able to locate the recipe! I lost one of mine (not sure how) and I haven’t been able to find my notes anywhere! These cookies are perfect for Easter! Such a yummy treat!

  4. So sorry to hear that you wiped out your whole post. A little extra space of period or any extra HTML code and whammo puff. So glad you found your recipe. These look magnificently chewy and delicious. Can’t wait to give this recipe a go!

  5. These cookies are perfection!! It seems like carrot cakes and cookies always come with raisins and I prefer them without – your recipe is right up my alley!!!

  6. These look terrific!!! I love carrot cake, so your lovely carrot cake cookies would make me very happy! My children are in the same age range and they expect a fudge lamb every Easter…at least there are no more egg hunts 🙂

  7. Sandra these cookies sound amazing. I love carrot cake with cream cheese frosting just one of my favorites and now in a portable cookie. I’m on board! What is cream of coconut? Is that the same thing as coconut cream in the can? Pinning this one! Do you happen to know an Easter pinning board?

    1. Hi Bam! The cream of coconut is sweeter than the canned coconut milk. I used is the same type (Coco Lopez) that you use for cocktails, like pina coladas. It’s actually found in the same section that stores sell alcohol, but it doesn’t have any alcohol in it. I have a SPRING board on Pinterest. Thanks so much!!