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    You are in: Home / Recipes / Carrot Cake Cookies Recipe
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    Carrot Cake Cookies

    Carrot Cake Cookies. Photo by CoffeeB

    1/1 Photo of Carrot Cake Cookies

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    MakeMineCadburys's Note:

    A cookie that tastes like cake...carrot cake! From The Cookie Cookbook

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.
    2. 2
      Combine flour, cinnamon, baking soda and salt in medium bowl. Stir to mix.
    3. 3
      Beat brown sugar and butter in large bowl with electric mixer at medium speed until creamy.
    4. 4
      Add egg and vanilla; beat until well blended.
    5. 5
      Stir in flour mixture; mixing well.
    6. 6
      Stir in carrots, walnuts and raisins/pineapple.
    7. 7
      Drop dough by rounded tablespoonfuls, 2 inches apart on prepared cookie sheets.
    8. 8
      Bake 12-14 minutes, or until set and edges are lightly brown. Cool on cookie sheets 1 minute. Remove to wire rack and cool completely.

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    Ratings & Reviews:

    • on April 20, 2008


      Oh my these are so wonderful. I know I'll be going back to these again. I love carrot cake and so when I saw a recipe for a cookie of the same name???? How can it be. I think adding a bit of creamcheese frosting to the cookie wouldn't hurt either. :-) I didn't, but if I make again to take somewhere I will. I omitted the nuts and pineapple and used just carrots and raisins. Strictly preference. Fabulous!! Made for Spring's PAC 08'

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2014


      Very tasty and soft. I did notuse walnuts , pineapple, or raisins and they were great without. To cut down on fat i used 1/4 cup butter and 1/4 cup unsweetened applesauce. A big hit with my five year old that hates veggies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2009


      Easy recipe to prepare and good to eat right after they cool. These do have a soft texture to them. I used canola oil instead of butter and baked for 10-11 mins because the bottom began to get too brown. This recipe yielded 20 cookies total for me.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Carrot Cake Cookies

    Serving Size: 1 (785 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 877.1
    Calories from Fat 412
    Total Fat 45.7 g
    Saturated Fat 21.2 g
    Cholesterol 151.8 mg
    Sodium 887.2 mg
    Total Carbohydrate 108.2 g
    Dietary Fiber 4.4 g
    Sugars 55.5 g
    Protein 12.2 g

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