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Carrot Cake Cookies

"This is a cake like cookie that tastes like carrot cake, but in cookie form."
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30 m servings 106 cals
Original recipe yields 36 servings (3 dozen cookies)


  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
  2. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

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Read all reviews 78
  1. 97 Ratings

Most helpful positive review

EXCELLENT!!! I had some leftover cream cheese II frosting (from this site) and wanted to use it up and didn't have enough to frost a cake. These are just wonderful. I thought 2 tablespoons of...

Most helpful critical review

wasn't quite what i expected...but okay

Most helpful
Most positive
Least positive

EXCELLENT!!! I had some leftover cream cheese II frosting (from this site) and wanted to use it up and didn't have enough to frost a cake. These are just wonderful. I thought 2 tablespoons of...

To echo everyone else, these are delicious! I am vegan, so I replaced half the butter with Earth Balance (vegan butter made with healthy oils) & the other half with unsweetened applesauce to cut...

This is a great recipe! The cookies are better a day after. I added an extra tbsp of cinnamon, more carrots and cream cheese icing with cinnomon spinkled on top! My co-workers loved them!

I have tried different cookie recipes with varying results. The resulting cookie batter seemed that it would not make a proper cookie but much to my surprise they came out wonderful with a plea...

I made the Whipped Cream Cream Cheese Frosting from this website and made sandwiches with these cookies with the frosting as the middle. DELICIOUS!

Great recipe as written, but it's also a great recipe to play with. The second time I made these I knew I wanted to make sandwich cookies and I was making them for adults. I doubled carrots an...

These cookies are fantastic! I added some vanilla and nutmeg, frosted with a cream cheese icing. Will make often!

These are awesome! I used less walnuts and they turned out great. It's like having carrot cake in a more portable format - a good balance between chewy and cakey. I put cream cheese frosting on ...

I took these to a work party today and they were the first thing to disappear off the buffet table. Absolutely scrumptious!! Thanks for a great recipe!!