Best 8 Easy Carrot Cake Cookies Recipes

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Carrot cake cookies are a delightful treat loved by people of all ages. These cookies are not only delicious but also easy to make, making them a perfect choice for busy individuals or those new to baking. With a few simple ingredients and straightforward steps, you can create a batch of these delectable carrot cake cookies that will satisfy your sweet tooth and leave you craving more. This article will provide you with a foolproof recipe that will guide you through the process of creating these delectable cookies, ensuring that you end up with a soft, moist, and flavorful treat that will be the star of any occasion.

Here are our top 8 tried and tested recipes!

CARROT CAKE OATMEAL COOKIES



Carrot Cake Oatmeal Cookies image

Cake-like carrot cake oatmeal cookies with a sweet and fresh taste. Drizzle with melted white or cream cheese store-bought or homemade icing if desired.

Provided by jennifer_dupree

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 35m

Yield 48

Number Of Ingredients 13

¾ cup melted butter
¾ cup light brown sugar
¾ cup white sugar
1 egg
1 cup shredded carrots
¼ cup water
2 tablespoons grated orange zest
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
  • Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
  • Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart.
  • Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.

Nutrition Facts : Calories 85.2 calories, Carbohydrate 13.1 g, Cholesterol 11.5 mg, Fat 3.3 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 75.2 mg, Sugar 6.6 g

CARROT CAKE BREAKFAST COOKIES



Carrot Cake Breakfast Cookies image

Inspired by our love for carrot cake, you'll want this cookie on hand for a quick on-the-go breakfast or snack.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 10

2 eggs, beaten
1/2 cup finely shredded carrot
1/4 cup melted unrefined or refined coconut oil
1/4 cup real maple syrup
1 teaspoon vanilla
2 cups Cascadian Farm™ Farm Stand Harvest organic vanilla, coconut and pumpkin seed granola
1/4 cup ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2/3 cup golden raisins

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • In large bowl, mix eggs, carrot, oil, maple syrup and vanilla. Stir in granola, flaxseed, cinnamon and salt. Stir in raisins.
  • Using 1/4 cup measuring cup, place mounds of dough 3 inches apart on cookie sheets. Press dough to flatten to 1/2-inch thickness. (Dough will not spread during baking.)
  • Bake 11 to 13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.

Nutrition Facts : Fat 2, ServingSize 1 Cookie, TransFat 0 g

CARROT CAKE COOKIES RECIPE BY TASTY



Carrot Cake Cookies Recipe by Tasty image

A tasty twist on a classic cake! Crunchy pecans paired with chewy raisins and sweet shredded carrots make these cookies the perfect no-fork-needed dessert. And let's not forget, each cookie oozes with a delectable cream cheese filling.

Provided by Betsy Carter

Categories     Desserts

Yield 16 cookies

Number Of Ingredients 16

4 oz cream cheese, softened
1 ¾ cups powdered sugar
1 tablespoon all purpose flour
1 teaspoon vanilla extract
2 cups all purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
12 tablespoons unsalted butter
½ cup sugar
1 cup brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 cup carrot, shredded
1 cup raisin
½ cup pecan, chopped

Steps:

  • Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
  • Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
  • Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
  • In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
  • In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
  • Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
  • Add the flour mixture and beat until just incorporated.
  • Fold in the carrots, raisins, and pecans with a rubber spatula.
  • Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
  • Place a frozen icing ball in the center of each dough round.
  • Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
  • Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
  • Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
  • Enjoy!

Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 27 grams

CARROT COOKIES



Carrot Cookies image

These cookies are both flavorful and colorful. The shredded carrots add nice bright flecks of orange color.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-1/2 dozen.

Number Of Ingredients 7

1 cup shortening
3/4 cup sugar
2 eggs
1 cup shredded carrots
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 128 calories, Fat 8g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 80mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

EASY CARROT CAKE COOKIES



Easy Carrot Cake Cookies image

Moist carrot cake in a bite-sized cookie-what could be better than that?

Provided by By Inspired Taste

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ carrot cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup vegetable oil
2 eggs
1 cup grated zucchini, squeezed dry
1 cup grated carrot
1 pouch (7 oz) Betty Crocker™ Cookie Icing white icing

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
  • Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Drizzle icing over cookies. Let stand until set, about 5 minutes.

Nutrition Facts : ServingSize 1 Serving

CARROT CAKE COOKIES



Carrot Cake Cookies image

These yummy cookies taste just like bite-size carrot cakes! Michelle Nichols from Joplin, Missouri fills her irresistible treats with grated carrots, raisins and chopped pecans.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 28 cookies.

Number Of Ingredients 9

6 tablespoons butter, softened
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon each baking soda, salt and ground cinnamon
1 cup grated carrots
1/2 cup each raisins and chopped pecans

Steps:

  • In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.

Nutrition Facts :

CARROT CAKE COOKIES



Carrot Cake Cookies image

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

Provided by Melissa

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 12

½ cup butter, softened
1 cup brown sugar
2 eggs
1 (8 ounce) can crushed pineapple, drained
¾ cup shredded carrots
1 cup raisins
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground cinnamon
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
  • 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.
  • 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.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g

CARROT CAKE COOKIES



Carrot cake cookies image

A universal favourite, in cookie form! Give your standard carrot cake an upgrade with these bite-sized, biscuity treats

Provided by Sarah Cook

Categories     Dessert, Snack, Treat

Time 50m

Yield Makes 14

Number Of Ingredients 13

140g cream cheese
140g icing sugar , plus 3 tbsp
½ tsp vanilla extract
350g plain flour , plus extra for dusting your hands
½ tsp baking powder
1 tsp ground cinnamon
1 tsp mixed spice
140g butter , softened
140g soft light brown sugar
1 egg beaten
200g carrot , finely grated
zest and juice 1 orange
3 tbsp finely chopped walnuts

Steps:

  • Mix together the cream cheese, 3 tbsp icing sugar and the vanilla extract in a bowl, then put in the freezer to firm up for 30 mins.
  • Meanwhile, combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. Tip in the dry ingredients and mix to form a dough.
  • Line a baking sheet with baking parchment. Dust your hands with a little flour, then divide the dough into 14 balls and place on the sheet. Use the palm of your hand to flatten each one to a thin circle. Add 1 tsp of the cream cheese mixture to the centre of each one, then carefully wrap the dough up and around the filling to seal it in, pinching the top and rolling back into a rough ball to stop any of the filling leaking out.
  • When all the balls are shaped, use your palm to flatten them slightly, then put in the fridge to chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
  • Bake the cookies for 20 mins until golden and crisp. Remove from the oven, let them firm up on the tray for 10-15 mins, then transfer to wire racks to cool completely.
  • Mix the icing sugar with the orange juice to a drizzling consistency. Drizzle all over the cookies, sprinkle with the walnuts and orange zest, then allow to set. Best eaten on the day they are made, but will keep in the fridge in an airtight container for up to 2 days.

Nutrition Facts : Calories 336 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

Tips:

  • Use fresh carrots. Fresh carrots will give your cookies the best flavor and texture.
  • Grate the carrots finely. This will help them distribute evenly throughout the cookies.
  • Don't overmix the dough. Overmixing can make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make them dry.

Conclusion:

Carrot cake cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you like them plain or with nuts, raisins, or cream cheese frosting, carrot cake cookies are sure to be a hit. So next time you're looking for a sweet snack, give carrot cake cookies a try!

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