Total Time
Prep 10 mins
Cook 12 mins

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

Ingredients Nutrition


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


Most Helpful

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'

CoffeeB April 20, 2008

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.

kpesillo11 May 30, 2014

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.

vusandra November 05, 2009

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