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Carrot Cake Cookies
Moist carrot cake cookies that can be topped with tangy cream cheese frosting. These carrot cake cookies make a quick but delicious Easter dessert.
Course
Dessert
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
33
minutes
minutes
Servings
40
cookies
Calories
84
kcal
Author
Kate @ I Heart Eating
Equipment
Mixer
Ingredients
Cookies
2 ⅓
cups
all-purpose flour
1 ½
teaspoons
baking soda
1
teaspoon
baking powder
1 ½
teaspoon
ground cinnamon
1/2
teaspoon
ground ginger
1/4
teaspoon
ground nutmeg
1/4
teaspoon
ground allspice
1/2
teaspoon
salt
1/3
cup
neutral oil
like vegetable oil
1/2
cup
brown sugar
packed
1/2
cup
granulated sugar
2
large eggs
1
teaspoon
vanilla extract
1 ½
cups
finely grated carrot
1/2
cup
chopped pecans
optional
1/2
cup
flaked sweetened shredded coconut
optional
Cream Cheese Frosting
optional
US Customary
-
Metric
Instructions
Preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats; set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
With an electric mixer (either hand or stand), beat together the oil and sugars until light and creamy, about 5 minutes.
Beat in the eggs and the vanilla until combined.
Stir in the flour mixture just until combined.
Stir in the carrots, nuts, and coconut.
Using a 1 tablespoon cookie scoop, drop about batter about 2-inches apart onto the prepared baking sheet.
Bake for 8-12 minutes, or until the cookies spring back when pressed gently.
Remove from the oven and let the cakes cool on the sheets for at least 5 minutes.
Transfer to wire cooling rack to cool to room temperature before frosting.
Top each cookie with a generous amount of cream cheese frosting, if using.
Notes
Flour:
To properly measure the flour, weigh or sift/stir the flour to break it up. Lightly spoon into the measuring cup and level.
Spices:
If you like your carrot cake to be more of a carrot-spice cake, I suggest doubling the given amounts on the spices.
Oil:
A neutral oil, like vegetable or canola oil.
Carrots:
Don't squeeze any moisture out of the carrots. The moisture helps to make the cookies soft.
Pecans:
Feel free to use chopped walnuts or omit the nuts if you prefer.
Coconut:
If you like a less sweet cookie, feel free to use unsweetened coconut.
Nutrition values are for cookies only and are estimates.
Nutrition
Serving:
1
cookie
|
Calories:
84
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
8
mg
|
Sodium:
81
mg
|
Potassium:
50
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
815
IU
|
Vitamin C:
0.3
mg
|
Calcium:
13
mg
|
Iron:
0.5
mg