Carrot Cake Cookies

Turn your favorite slice of carrot cake into a delectable sandwich cookie, complete with cream cheese frosting!



  • 1 ¼ cup flour
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 stick unsalted butter, softened
  • 1/3 cup plus 2 tbs brown sugar
  • 1/3 cup plus 2 tbs sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup grated carrots
  • ½ cup walnuts, chopped
  • ½ cup raisins
  • 8 oz cream cheese
  • ¼ cup Sue Bee® honey


  • Beat together butter, sugars, egg and vanilla at medium speed for 2 minutes. Mix in carrots, walnuts, and raisins at low speed.
  • Whisk together flour, cinnamon, baking soda and salt in a bowl. Add flour mixture and beat until combined.
  • Drop a heaping teaspoon of batter on a greased cookie sheet about 2 inches apart.
  • Bake at 350 degrees for 12-16 minutes. Cookies should be light brown and springy to the touch.
  • Cool cookies on sheets at racks for 1 minute, then transfer cookies to racks to cool completely.
  • While cookies are baking, blend cream cheese and honey in a food processor until smooth.
  • Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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