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Carrot Cake Cookies

 Carrot Cake Cookies
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.
28 ServingsPrep/Total Time: 30 min.


  • 6 tablespoons butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups King Arthur Unbleached 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


  • 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.
  • 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.
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,

2 of 2

Carrot Cake Cookies (continued)

Nutritional Facts: 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fruit.