Carrot Cake Cookies Recipe -
Carrot Cake Cookies Recipe
  • READY IN 1 hr

Carrot Cake Cookies

Recipe by  

"A delicious, moist cookie for anyone who loves carrot cake."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    40 mins
  • COOK

    20 mins

    1 hr


  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
  2. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
  3. To make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. Mix in the flour mixture until just incorporated. Fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies.
  4. Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  5. To make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners' sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies, and allow to dry completely before storing.
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Reviews More Reviews

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.

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.

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.

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.

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

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!

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

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.


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  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 7 g
  • 11%
  • 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.

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