Recipe by Melissa
"This is a cake like cookie that tastes like carrot cake, but in cookie form."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) can
crushed pineapple, drained
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 the fat. Used 4 Tbsp. ground flaxseed mixed with the liquid from the crushed pineapple to stand in for eggs. This added fiber & heart-healthy fats, as well! :) I also made just a couple changes to suit my tastes & to make them slightly healthier. Used 3/4 c. evaporated cane juice + 1 Tbsp. molasses instead of brown sugar. Threw in some nutmeg, ginger, allspice & cloves to add more spice. Topped with a lemon vegan cream cheese frosting & this complemented the cookie flavor very well! Perfectly chewy & cakey, and a really convenient way to eat carrot cake. I can't wait to share these!
wasn't quite what i expected...but okay
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 cinnamon was a misprint but it is not. I also added 1/2 tsp. allspice. did cut down on the nuts and raisins to 2/3 cup each and it was plenty. They bake up beautifully and taste so nice. Very pretty too. With the creamcheese frosting, they are ever so wonderful. **3/4 cup shredded carrot=2 smaller size carrots. Can't wait to give these away.
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 pleasant chewy texture of pineapple and walnuts which I really like. I put ginger in also to give it a nice flavor which also saves on my cinnamon. I will make these cookies again.
I made the Whipped Cream Cream Cheese Frosting from this website and made sandwiches with these cookies with the frosting as the middle. DELICIOUS!
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 them which was good, but you could go either way. I'll make this again!
These cookies are fantastic! I added some vanilla and nutmeg, frosted with a cream cheese icing. Will make often!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 45
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Make this sinfully rich carrot cake--and sit back and enjoy the compliments.
Watch how to make a 5-star carrot cake recipe.
This carrot cake is dense and delicious, a real crowd-pleaser.