Carrot Cake Cookies Recipe -
Carrot Cake Cookies Recipe
  • READY IN 30 mins

Carrot Cake Cookies

Recipe by  

"This is a cake like cookie that tastes like carrot cake, but in cookie form."

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jun 04, 2010

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!

Most Helpful Critical Review
Sep 04, 2003

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

Feb 27, 2006

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.

Jan 25, 2006

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!

Aug 28, 2009

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.

Aug 28, 2007

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

Jun 19, 2006

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

Nov 11, 2006

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!


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

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

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