Carrot Cookie Bites Recipe
Carrot Cookie Bites Recipe photo by Taste of Home

Carrot Cookie Bites Recipe

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“This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking…absolutely irresistible! I'm always being asked for the recipe.” Jeanie Petrik - Greensburg, Kentucky
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:84 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 84 servings


  • 2/3 cup shortening
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups quick-cooking oats
  • 1 cup shredded carrots
  • 1/2 cup chopped pecans

Nutritional Facts

1 each: 50 calories, 2g fat (trace saturated fat), 5mg cholesterol, 24mg sodium, 6g carbohydrate (3g sugars, trace fiber), 1g protein Diabetic Exchanges:1/2 starch, 1/2 fat


  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots, and pecans.
  2. To freeze cookie dough, drop desired amount of dough by rounded teaspoonfuls onto baking sheets; freeze until firm. Transfer frozen cookie dough balls into a resealable plastic freezer bag. May be frozen for up to 3 months.
  3. Drop remaining cookie dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool.
  4. To use frozen cookie dough: Place frozen dough balls 2 in. apart on ungreased baking sheets. Bake at 375° for 10-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 7 dozen.
Originally published as Carrot Cookie Bites in Simple & Delicious March/April 2009, p65

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Reviewed Jun. 30, 2013

"I added raisins. I felt they were good and will try again but will add more carrots, spices and nuts"

Reviewed Dec. 11, 2012

"These cookies were very dry and tasteless. I will not be making them again. I only made 1 batch and had to toss the rest out! Ick!"

Reviewed Nov. 2, 2011

"Am I missing something in this recipe? I made them and had to toss the first baked batch. Did this recipe call for SHORTENING or cooking oil? I used shortening (Crisco) and made the cookies as instructed. My 2nd batch, I had to add OIL, more brown sugar and more seasonings. They were pretty tasteless and unless I read the recipe wrong, will not try these again."

Reviewed Sep. 12, 2011

"These are so good!! I replaced the nuts for equal amount of raisins and they turned out great. I had an idea of drizzling them with cream cheese glaze, but then I wondered why should I mess with a good thing?"

Reviewed Apr. 28, 2010

"Great recipe! I would make small changes for my own personal tastes, but I think we all do that with recipes lol Thank you for posting it!! This one is going in the recipe holder! :)"

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