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

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Prep Time 30

Cook Time 15

Rest Time 10

Total Time 55

Course Dessert

Cuisine American

Servings people

Calories 653 kcal

Ingredients

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

Instructions

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.

Notes

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

Nutrition

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

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