Carrot Cake Cookies Recipe

Publisher Photo
These yummy cookies taste just like bite-size carrot cakes! Michelle Nichols from Joplin, Missouri fills her irresistible treats with grated carrots, raisins and chopped pecans.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:28 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 28 servings

Ingredients

  • 6 tablespoons butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon each baking soda, salt and ground cinnamon
  • 1 cup grated carrots
  • 1/2 cup each raisins and chopped pecans

Nutritional Facts

One cookie equals 95 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 72 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fruit.

Directions

  1. In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans.
  2. Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks. Yield: 28 cookies.
Originally published as Carrot Cake Cookies in Light & Tasty December/January 2004, p5

Nutritional Facts

One cookie equals 95 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 72 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fruit.

Reviews for Carrot Cake Cookies

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 16, 2012

"I forgot to add that using a small cookie scoop ( about 1") & heaping each scoop, I got 39 -2" cookies. If you used the raisins or pineapple you would get even more!"

MY REVIEW
Reviewed Jun. 16, 2012

"I just made these cookies to serve to guests at my B&B. I had been looking for something that would be diabetic friendly & I thought these sounded good. I did change a few things tho to make them even better for diabetics & a bit more healthy.I used a mixture of brown sugar & splenda (1/2c brown sugar & 1/4 c splenda), 1c unbleached all purpose flour & 1/2c Whole wheat flour,3/4 tsp cinnamon & 1/4 tsp nutmeg. I also left out the raisins to lower the sugar count. They turned out great, except I like my carrot cake more spicy, so next time I will try at least a tsp of cinnamon & maybe a bit more nutmeg. I would also like to experiment with the fat & cholesterol content by using 1/2 unsweetened applesauce for the butter & egg whites for the eggs. I almost always substitute some applesauce for the fat & use egg whites, but I was in a hurry & needed them to turn out the 1st time! some unsweetened, drained crushed pineapple instead of the raisins might be nice too! Hmmmmm!!!"

MY REVIEW
Reviewed Dec. 25, 2008 Edited May. 7, 2010

"I made these cookies for the first time and they turned out great!! They taste just a little cake and my boyfriend says all they need is that cream cheese frosting.... but then that would defeat the purpose of them being low fat, they are not overly sweet and they taste really good, I will definitely make them again. I am diabetic so I didnt feel guilty eating them. YUM!!!"

MY REVIEW
Reviewed Jul. 8, 2008

"I have made these delicious cookies several times. I have to triple the recipe because my two boys love them so much. The cookies have always turned out great, light and yummy. Perhaps the other reviewer's baking soda or baking powder was 'off'?"

MY REVIEW
Reviewed Jul. 8, 2008

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