Save on Pinterest

Carrot Cookie Bites

This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking is absolutely irresistible! I'm always being asked for the recipe. —Jeanie Petrik, Greensburg, Kentucky
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    7 dozen

Ingredients

  • 2/3 cup shortening
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 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

Directions

  • In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. 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.
  • Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 6-8 minutes. Remove to wire racks to cool.
  • Freeze option: Drop dough by rounded teaspoonfuls onto parchment-lined baking sheets. Freeze until firm. Transfer cookie dough balls to resealable freezer containers; seal tightly and freeze for up to 3 months. To bake, place frozen dough 2 in. apart on ungreased baking sheets. Bake at 375° until lightly browned, 10-15 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 50 calories, 2g fat (0 saturated fat), 5mg cholesterol, 24mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic exchanges: 1/2 starch, 1/2 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Cookiesnob
    Apr 25, 2017

    I make a ton of cookies, but these didn't make the cut. We ate a few of them, but threw out most of the batch. I tossed the recipe as well. Sorry.

  • clanne04
    Jun 30, 2013

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

  • bookhamster
    Mar 18, 2013

    No comment left

  • b002554
    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!

  • Michele R
    May 7, 2012

    No comment left

  • ldiane
    Dec 4, 2011

    No comment left

  • gizesmom
    Nov 2, 2011

    No comment left

  • Sarah4444
    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?

  • vt_pure_angel
    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! :)

  • nashannan
    Apr 1, 2010

    I am allergic to pecans, so I replaced them with chopped raisins, and then topped the whole thing with cream cheese frosting (I cheated and used canned frosting). They were the hit of the bake sale!