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    You are in: Home / Recipes / Gone-Quick Carrot Cake Cookies Recipe
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    Gone-Quick Carrot Cake Cookies

    Total Time:

    Prep Time:

    Cook Time:

    31 hrs

    1 hr

    30 hrs

    Izzy Knight's Note:

    This is one of those cookies that you just can't wait for it to cool to pop in your mouth. It's unbelievably good. Really.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Spray 2 baking sheet.
    3. 3
      In the bowl of an electric mixer fitted, combine sugar and butter; beat until light and fluffy, about 2 minutes.
    4. 4
      Add eggs and vanilla, and beat on medium speed until well combined.
    5. 5
      In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.
    6. 6
      Gradually add flour to butter mixture; mix on a low speed until just blended.
    7. 7
      Mix in oats, carrots, and raisins.
    8. 8
      Chill dough in refrigerator for 30 minutes (important! no cheating).
    9. 9
      Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
    10. 10
      Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 10 to 12 minutes.
    11. 11
      let it cool (even if you can't wait).
    12. 12
      Repeat baking process with remaining dough.
    13. 13
      Once cooled completely, use an spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie.
    14. 14
      Sandwich together with a second cookie.
    15. 15
      Repeat with remaining cookies.
    16. 16
      Store in an airtight container for up to 3 days in the refrigerator.

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    Ratings & Reviews:

    • on May 28, 2008


      I will definitely make these again to use up my carrots. Like the previous reviewer, I left off the frosting and just ate them as cookies. Next time I will add nuts and try replacing some of the butter with apple sauce to reduce fat.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2006


      These are great! I made them as just cookies not sandwiches and I got bunches of them! I ended up sharing some and also freezing some in the fall of 2005. Believe it or not in April of 2006 I finally finished my last cookies. They were yummy and moist everytime I took one out of the freezer. It is now time to make another batch!! Delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2014

      Thanks for this recipe! Like others, I did not add the frosting, but I was really happy with how these cookies baked up. I made a number of changes: I used 1 cup besan flour, 1/2 cup vanilla protein powder in place of the flour, I used applesauce instead of butter, I used milled flaxseed in place of the eggs. Turned out great - about 100 calories per cookie with 4.5 grams of protein and a little bit of fiber. Thanks again.

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

    Read All Reviews (4)


    Nutritional Facts for Gone-Quick Carrot Cake Cookies

    Serving Size: 1 (1255 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 177.8
    Calories from Fat 74
    Total Fat 8.3 g
    Saturated Fat 4.8 g
    Cholesterol 34.4 mg
    Sodium 103.7 mg
    Total Carbohydrate 24.3 g
    Dietary Fiber 1.3 g
    Sugars 12.4 g
    Protein 2.4 g

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