Carrot Cake Cookies

Carrot Cake Cookies

70 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Melissa

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

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Adjust Servings

Original recipe yields 3 dozen cookies



  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 (70)

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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!



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!

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Amount Per Serving (36 total)

  • Calories
  • 106 cal
  • 5%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 14.4 g
  • 5%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 85 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Orange Carrot Cookies


next recipe:

Oatmeal Carrot Cookies