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+ servings

Carrot Cake Cookies

Rachel Norman
If you love a good carrot cake, you'll love these old fashioned carrot cake cookies that are tasty and simple to make. Watch them fly off the table.
4 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Rest Time 10 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 6 people
Calories 653 kcal


  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 cup butter (1 stick) unsalted, softened
  • 1/3 cup brown sugar
  • 2 each eggs
  • 1/2 tsp. vanilla extract
  • 1 cup carrots grated
  • 2 cups old fashioned oats
  • 1 cup dry fruit like raisins, dice dried pineapple
  • 1 cup pecans chopped


  • Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or use a seasoned baking stone.
  • Whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • With a mixer, cream together butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs and vanilla, mixing until completely combined.
  • Add the carrots, oats, dried fruit, and pecans. Stir together well. Add in flour mixture and combine thoroughly.
  • Using a medium cookie scoop, portion the cookie dough and place on baking sheet. Press the cookies down slightly.
  • Bake for 13 to 15 minutes or until the edges are set. Remove from oven and allow to cool on the baking sheet for 7 to 10 minutes before transferring to a wire rack.
  • Store in an airtight container for up to one week.


Note: Nutritional calculations based on dried pineapple. If using raisins, it will be slightly different. 


Calories: 653kcalCarbohydrates: 91gProtein: 10gFat: 29gSaturated Fat: 11gCholesterol: 42mgSodium: 456mgPotassium: 460mgFiber: 7gSugar: 34gVitamin A: 4046IUVitamin C: 5mgCalcium: 146mgIron: 4mg
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