Carrot Cake Cookies


I’m warming you guys up with one of the many recipes I made over the past few weeks and have just failed to compile into a post..until now of course.  These are my CARROT CAKE COOKIES. I reached for my go-to, never-fail cookie recipe to act as the base for these cookies, and I made a few simple alterations; chopped carrots.  They are like portable carrot cakes.


  • 1 cup of light brown sugar
  • 3/4 cups of granulated sugar
  • 1 cup of unsalted butter (softened)
  • 2 large eggs
  • 2 and 1/2 cups of flour
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 3/4 tablespoon cinnamon
  • 1/2 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1 tablespoon Karo Syrup
  • 1 1/2 cups chopped carrots
  • 1 cup chopped pecans

To make a typical cookie dough:

I cream together the butter and sugar in a large bowl until they’re pale in color, using an electric hand mixer.  I add the 2 large eggs, one at a time, until it’s all combined. Then, in a separate bowl, I mix the flour with the baking soda, and salt, along with the spices ( cinnamon, allspice, and nutmeg) until they’re all well combined.

With the electric mixer on medium speed, I slowly add the dry ingredients to the wet ingredients. Then..


I added a tablespoon of Karo syrup for added richness and chewiness.

Followed by:

1  1/2 cups of chopped carrots and 1 cup of chopped Pee-Cawns (since I’m now in the South)
I folded it all together and refrigerated the dough for at least 24 hours.
Preheat the oven to 375 degrees F and lined a cookie sheet with parchment paper.  Spoon cookie dough at a time using a large ice cream scoop.  Make sure there is enough space between each cookie because they will spread. Bake the cookies for 18-20 minutes or until they are crispy on the outside but just barely cooked in the center. 5423794_orig


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