Carrot Cake Sandwich Cookies - The Sweet Rebellion
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Carrot Cake Sandwich Cookies

Golden Cloud recently added a Carrot Cake Mix to their range and its amazing! The best part is that the carrots are already included (in dehydrated form) so all you need to add to make a delicious carrot cake is oil and eggs. This cake mix is really versatile – you can make muffins, a loaf cake or even these delicious carrot cake sandwich cookies!

They have a lovely chewy texture, with a bit of crunch from the oats and chopped walnuts. You could use any nuts you like, or leave them out altogether! Just as cream cheese icing makes the perfect topping for a carrot cake, it too makes the most delicious filling for these carrot cake cookies. Rich, creamy and with a hint of tartness from the cream cheese to balance the sweetness.

This post is sponsored by Golden Cloud. All text and opinions are 100% my own.


For the cookies:
500g Golden Cloud Carrot Cake Loaf & Muffin Mix
100g unsalted butter, melted
2 large eggs
50g oats (½ cup)
60g chopped walnuts (½ cup)

For the cream cheese icing:
80g full fat cream cheese (⅓ cup)
65g unsalted butter (¼ cup)
200g icing sugar (1½ cups)
15ml milk (1 tbsp)


  • Preheat the oven to 170°C. Line a baking tray with baking paper.
  • Empty the Carrot Cake mix to a large bowl. Stir in the melted butter and eggs.
  • Add the oats and chopped walnuts and mix well. You will have a stiff dough.
  • Roll tablespoons of the dough into balls, then press down with the back of a spoon to flatten.
  • Bake for about 12 minutes until golden. Cool completely on the tray.
  • To make the icing, beat the butter until light and fluffy. Add the cream cheese and sifted icing sugar and beat well.
  • If the icing is too stiff, stir in the milk. Do not overmix.
  • Once the cookies have cooled, sandwich them together with a thick layer of cream cheese icing.
  • Store in an airtight container in the fridge for up to 3 days.

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