carrot cake cookies stuffed with cream cheese frosting on a wood plate

Vegan Carrot Cake Sandwich Cookies with Cardamom Cream Cheese Frosting

The only thing that's better than a carrot cake, is a carrot cake sandwich cookie! Two soft and scrumptious carrot cake cookies filled with a cardamom cream cheese frosting made with JEM Organics Cashew Cardamom Almond Butter. Even though these are vegan cookies, no one would be able to tell the difference. So delicious and a wonderful fall recipe to share with friends and family.

Vegan Carrot Cake Sandwich Cookies with Cardamom Cream Cheese Frosting Recipe Inspired by Karissa's Vegan Kitchen (@karissasvegankitchen)


  • ½ cup vegan butter at room temp
  • ¾ cup brown sugar 
  • 2 Tbsp maple syrup 
  • 2 tsp vanilla extract
  • 1 cup flour
  • 1.5 cup rolled oats 
  • 1 tsp baking soda 
  • Dash of cinnamon and nutmeg
  • ¼ cup almond milk 
  • ½ cup grated carrots 
  • ⅓ cup chopped pecans 
  • Cream cheese frosting, can do store bought or make your own 
  • ¼ cup JEM Organics Cashew Cardamom Almond Butter


  1. Beat together vegan butter,  brown sugar, maple syrup and vanilla.
  2. In another bowl mix flour, oats, baking soda, cinnamon and nutmeg.
  3. Combine dry ingredients with the butter mixture. Add almond milk and fold in carrots and pecans.
  4. Let the mixture sit in the fridge for 30 minutes, and preheat your oven to 325 while you wait. Line a baking sheet with parchment paper.
  5. Take a large tablespoon of the mixture and form into a ball. Place balls on the lined baking sheet 2 inches apart. Press the balls down slightly to form thick disks.
  6. Bake for 14 minutes.
  7. While they are baking mix together cream cheese frosting and add the Cashew Cardamom Almond Butter.
  8. Let the cookies cool completely, dollop the cardamom cream cheese frosting mixture onto the flat side of the cookie. Use another cookie to complete the sandwich.
Note: Store in the fridge