Carrot Oatmeal Cream Pies are a fun spin on a nostalgic, childhood treat. Two soft cookies that are loaded with fresh carrot, oats and spices are smooshed together with a decadent, cream cheese frosting. Each bite will take you back in time! These cookie sandwiches are the perfect combination between a carrot cake and a classic oatmeal cream pie. They will disappear before you know it!

All things Carrot

Since this is a Carrot Oatmeal Cream Pie recipe, we need to talk about carrots!

When it comes to carrots for this recipe, the best ones to use are whole carrots that have been peeled and grated. Whole carrots have a sturdier texture to them vs. baby carrots, which tend to have a higher water content. Another great thing about whole carrots is that they have a wonderful, bright orange color that stands out even through the baking process. 

Let’s Make Some Cookies

Start these cream pies off by making a wonderfully spiced and carrot-speckled cookie dough.

Cream the butter together with the sugar and brown sugar until nice and fluffy. This is the only time in the cookie-making process where we can do this. Once the eggs and then the dry ingredients are added in, you want to be careful to not over-mix. No dense cookies over here!

After the cookies are baked until perfectly golden brown, allow them to cool slightly on the baking sheet before transferring them a wire rack to cool completely. It’s very important that the cookies are completely cooled before you start assembling the cream pies. Otherwise, the frosting will melt from the heat of the cookies and you will end up with a sloppy mess. Not ideal!

PS: use a cookie scoop to get even-sized cookies. This will be important since we are smooshing cookies together – they need to be as equal-sized as possible!

Tips for Assembling

Once the cookies are cooled and the cream cheese frosting is creamy and ready to go, it’s time to assemble the Carrot Oatmeal Cream Pies! Here’s some tips to get the perfect cream pie:

1. Cooled Cookies – if your cookies are still hot from the oven, the frosting will melt and it will be a sloppy mess. Make sure the cookies are properly cooled to room temperature before starting to assemble.
2. Cookie Match-making – use your eye to match cookies together that are similar in shape and size. I like to make two rows right next to each other with the paired cookies sitting across from each other. Then, flip one row over so that the bottoms are showing. That way, you can just go down the line of the turned-over cookies with the frosting and know that every cookie has a partner waiting!
3. Tablespoon Scoop – about a tablespoon or so of frosting is used per cookie sandwich (I like to use an over-flowing tablespoon). If you have a tablespoon scoop, use that! Otherwise, use a tablespoon measuring spoon the first couple times to get a feel of how much frosting it is. Then, you can eye-ball it the rest of the way.
4. Frosting in the Middle – place the frosting in the middle of the cookie and then just barely start to spread it out to the edges, but not all the way. That way, when the other cookie is place on top and gently smooshed together, the frosting will come out to the edges, but not over-flow.

Carrot Oatmeal Cream Pies FAQ’s

Should I use baby carrots or whole carrots?

I recommend using peeled, whole carrots for this recipe. Whole carrots tend to have a more-dense texture and brighter orange color. Baby carrots have a higher water content. 

Can these Carrot Oatmeal Cream Pies be made in advance?

Yes! There’s a couple ways this can be done. One way is to make the cookies a day in advance, and then make the frosting and assemble the day-of. Or secondly, make the cream pies in advance and carefully store them in an air-tight container (gently stacked) so that the frosting doesn’t spread all over the place. 

How should I store these Carrot Oatmeal Cream Pies?

Store the cream pies in an air-tight container gently stacked. Since they do have a cream cheese frosting in them, storing them in the refrigerator is the best option. They can be set out on the counter to come to room temperature before serving so that they are not cold and hard. 

Recipe Video:

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Carrot Oatmeal Cream Pies

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(3 votes, average: 5.00 out of 5)

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5 from 3 reviews

• Author: KJ & Company - Kate Poskochil
• Total Time: 1 hour
• Yield: 18 cream pies 1x

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Description

Carrot Oatmeal Cream Pies are a fun spin on a nostalgic, childhood treat. Two soft cookies that are loaded with fresh carrot, oats and spices are smooshed together with a decadent, cream cheese frosting. Each bite will take you back in time! These cookie sandwiches are the perfect combination between a carrot cake and a classic oatmeal cream pie. They will disappear before you know it!

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Ingredients

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For the cookies:

• 2 sticks (16 tablespoons) butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups rolled oats
• 3/4 cup shredded carrot

For the frosting:

• 8 oz cream cheese, softened
• 1 stick (8 tablespoons) butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

For the cookies:

1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one egg at time, making sure to wipe down the sides of the bowl in between each addition. Mix in the vanilla extract.
2. Add in the flour, baking soda, salt, cinnamon and oats on low speed until combined and a cookie batter has formed. Gently mix in the shredded carrot until combined. Using a medium-sized cookie scoop, scoop the cookie batter out onto baking sheets, placing them a couple inches apart.
3. Bake for 11-12 minutes, or until the cookies are slightly golden brown. Let the cookies cool slightly on the baking sheets before transferring them to a cooling rack to cool completely.

For the frosting:

1. In the bowl of an electric mixer, cream together the cream cheese and butter on medium speed until smooth, about a couple minutes. Reduce the speed to low and add in one cup of powdered sugar at a time until a smooth frosting forms.Mix in the vanilla extract.

To assemble:

1. Once the cookies are completely cooled, flip half of the cookies over and evenly spread about a 1-2 tablespoons of the frosting on each bottom, stay away from the edges of the cookies. Top each frosted bottom with a cookie top and gently push together to form a frosted cookie sandwich. The frosting should be evenly at the sides and not spilling out. Enjoy!

Notes

• Make sure that the cookies are completely cooled before assembling. Otherwise the frosting will melt from the heat of the cookies and will not hold together.
• Store these Carrot Oatmeal Cream Pies gently stacked in an air-tight container in the refrigerator. Take them out and bring them to room temperature before serving so that they are not cold and hard.
• Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking

Nutrition

• Serving Size: 1
• Calories: 386
• Sugar: 27.7g
• Sodium: 296mg
• Fat: 20.8g
• Carbohydrates: 46.4g
• Fiber: 1.3g
• Protein: 4.6g
• Cholesterol: 75mg

Keywords: Carrot Oatmeal Cream Pies

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Recipe originally posted on 4/5/2019 – updated on 4/8/2022.