Carrot Cake Cookies
User Reviews
5.0
9 reviews
Excellent
Carrot Cake Cookies
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Moist carrot cake cookies that can be topped with tangy cream cheese frosting. These carrot cake cookies make a quick but delicious Easter dessert.
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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
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 Information
Show Details
Serving
1cookie
Calories
84kcal
(4%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
8mg
(3%)
Sodium
81mg
(3%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
815IU
(16%)
Vitamin C
0.3mg
(0%)
Calcium
13mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 84kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 8mg | 3% |
| Sodium | 81mg | 3% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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