Recipe by Melissa
"This is a cake like cookie that tastes like carrot cake, but in cookie form."
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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
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Make this sinfully rich carrot cake--and sit back and enjoy the compliments.
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This carrot cake is dense and delicious, a real crowd-pleaser.