Carrot Cake Cookies Recipe

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Most Helpful Positive Review

Apr 06, 2011

These were very tasty and puffy whoopie pies! I used whole wheat flour, omitted the pineapple, raisins and nuts as my kids are carrot cake purists. I did double the grated carrot, added a 4 oz jar of baby food carrots, 1 tsp cinnamon and 1 tsp pumpkin pie spice as it wasn't spicy enough for us. I used a 1/8 cup scoop made 46 cookies or 23 sandwiches, baked 16 minutes on silpat lined sheets. 1 tbsp scoop made 96 cookies, 48 sandwiches, baked in 13 minutes. Filling 4 oz cream cheese, 1 tsp butter, 1 tsp cream, dash of vanilla and cinnamon, 2 cups icing sugar.

—the4taals

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Most Helpful Critical Review

Sep 07, 2010

Good idea, not so good results. They are a bit bland and don't taste much like carrot. The pineapple just left holes and they burned around the edges to get cooked enough in the middle. I think as is they would make great muffins just not cookies.

—Mich

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14 Ratings

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Jan 27, 2011

WOW. Used way more shredded carrots (like 2 cups total) and added some nutmeg, everything else was the same. I honestly didn't have high hopes for these, but they were AMAZING. Just as good, maybe better, than carrot cake (and I loooove carrot cake). I'll definitely make these again. They were a hit with everyone. Perfect.

—monty

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Apr 04, 2011

Searched for these on a whim today and was glad to find this recipe! Sorry for all of the changes, but I tried it, and then adjusted accordingly--I upped the amount of salt to 1 tsp, doubled the cinnamon and added 1/2 tsp of apple pie spice, and used all margarine instead of butter and shortening mix. I also omitted the pineapple and raisins (preference) and 2 1/2 x the carrots. I only made half of the icing, using cream instead of pineapple juice, and it was plenty for the amount of sandwiches. I would like to try subbing in some oats for part of the flour next time, so it's got a slightly different texture.

—footballgrl16

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Nov 05, 2009

Definitely a hit! But they should be called Carrot Whoopie Pies! This time I didn't use pineapple or raisins and used milk instead of pineapple juice in the frosting. Yummy!

—Barbara

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Mar 29, 2010

Outstanding cookie ! Being a Carrot Cake junkie these cookies filled the bill. It does make alot of filling but I used it for other things This ones a keeper !! Thanks for the recipe

—Gordie

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Apr 25, 2011

Absolutely loved these. What a great way to change up carrot cake. I followed user reviews and doubled the cinnamon and added 1/2 tsp nutmeg. I also added about 2 c carrots and omitted the pineapple and raisins. Delicious. Used extra frosting to pipe carrots on top and they were beautiful

—Stewheart

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Jan 03, 2012

Needs more carrots, more spices. Light and moist but bland and not many carrots in this carrot cake. Frosting was also too sweet for me. I think I will try it again..but needs changes so only a three as is.

—camohn

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Nutrition

Calories
156 kcal
8%

Carbohydrates
22.4 g
7%

Cholesterol
20 mg
7%

Fiber
0.4 g
2%

Protein
1.7 g
3%

Sodium
70 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Carrot Cake Cookies

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 156
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 3.1g 15 %
Cholesterol 20mg 7 %
Sodium 70mg 3 %
Potassium 52mg 1 %
Total Carbohydrates 22.4g 7 %
Dietary Fiber 0.4g 2 %
Protein 1.7g 3 %
Sugars 15.6g
Vitamin A 7 %
Vitamin C 1 %
Calcium 2 %
Iron 6 %
** Thiamin 7 %
Niacin 7 %
Vitamin B6 2 %
Magnesium 2 %
Folate 10 %

* 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.