Best 8 Carrot Cookies I Recipes

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Carrot cookies are a delicious and nutritious treat packed with the goodness of carrots, warm spices, and sweet flavors. These cookies are not only a delightful snack but also a great way to sneak in some extra vegetables into your diet. They are perfect for breakfast, lunchbox snacks, or as an after-school treat. With their moist and chewy texture, these cookies will surely satisfy your sweet tooth without compromising your health goals. This recipe collection offers a variety of carrot cookie variations, from classic to unique flavor combinations. From traditional carrot cake cookies with cream cheese frosting to indulgent chocolate chip carrot cookies and healthier oat-based carrot cookies, there's something for everyone in this collection. Each recipe is carefully crafted to ensure perfect texture, flavor, and ease of preparation, making them ideal for home bakers of all skill levels. Whether you're a seasoned baker or just starting out, these carrot cookie recipes will guide you through the process of creating delightful treats that will impress your family and friends.

Let's cook with our recipes!

CARROT CAKE COOKIES



Carrot Cake Cookies image

This is a cake like cookie that tastes like carrot cake, but in cookie form.

Provided by Melissa

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 12

½ cup butter, softened
1 cup brown sugar
2 eggs
1 (8 ounce) can crushed pineapple, drained
¾ cup shredded carrots
1 cup raisins
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground cinnamon
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g

CARROT COOKIES



Carrot Cookies image

These soft citrus-infused carrot cookies get a moisture barrier and a little extra zing from the orange flavored frosting. They are not anything like spicy, heavy carrot cake, they are light and make a wonderful summer cookie. My mother got this recipe from a dear friend of our family, and I have not seen nor had another carrot cookie like these anywhere else.

Provided by Tracyinthekitchen

Categories     Drop Cookies

Time 1h5m

Yield 48-60 cookies

Number Of Ingredients 12

2 lbs carrots
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups shortening
2 eggs
2 teaspoons vanilla
2 teaspoons lemon extract
1 1/2 cups powdered sugar (confectioners)
2 tablespoons butter
2 -4 tablespoons orange juice

Steps:

  • Prepare carrots: wash, peel and coarsely chop about 2 lbs of carrots. Boil in water until tender, usually about 20 minutes. Drain water from carrots then mash. Allow to cool to room temperature, or refrigerate if you are going to prepare the cookie batter later. Measure 2 cups of carrots for recipe.
  • Preheat oven to 375 f degrees.
  • Sift together the flour, baking powder and salt in a medium bowl and set aside.
  • Cream together sugar, shortening, eggs, vanilla and lemon extracts with a mixer in a large mixing bowl.
  • Add in combined flour, baking powder and salt until incorporated (do not over mix).
  • Add cooled mashed carrots and mix in, taking care not to over mix.
  • Drop cookie dough by tablespoons onto ungreased or parchment lined cookie sheet, at least 1 inch apart.
  • Bake in 375 f. degree oven for 8-10 minutes, until the surface looks dry. They will not be browned. Cool on a rack until completely cool.
  • While the cookies are cooling, prepare the frosting:.
  • Mix the powdered sugar with the butter then add the orange juice a tablespoon at a time until desired consistency.
  • Frost cookies.
  • Store cookies in the refrigerator with layers separated by waxed paper.
  • Enjoy!

Nutrition Facts : Calories 140.1, Fat 7.2, SaturatedFat 2, Cholesterol 9, Sodium 84.1, Carbohydrate 17.9, Fiber 0.7, Sugar 10.9, Protein 1.2

CARROT COOKIES



Carrot Cookies image

These cookies are both flavorful and colorful. The shredded carrots add nice bright flecks of orange color.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-1/2 dozen.

Number Of Ingredients 7

1 cup shortening
3/4 cup sugar
2 eggs
1 cup shredded carrots
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 128 calories, Fat 8g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 80mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CARROT COOKIES



Carrot Cookies image

We love these carrot cookies either plain or with butter cream frosting flavored with a little lemon zest and lemon juice, or try 1/2 recipe of Recipe #26165. These cookies have a nice cake-like texture--nice and soft. Note: Made these again today and thought I'd better add a comment. I made them about tablespoon sized and they cooked in 8 minutes. They don't need to brown on bottom--just cook until they are nice and firm.

Provided by SharleneW

Categories     Drop Cookies

Time 25m

Yield 48 cookies

Number Of Ingredients 8

2 cups carrots, peeled and sliced
3/4 cup butter or 3/4 cup margarine, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Cook carrots in saucepan with water until tender; drain and mash.
  • (Should measure about 1 cup when you are done).
  • Cool.
  • Cream butter and sugar.
  • Add egg and vanilla, beat together until fluffy.
  • Stir in cooled mashed carrots.
  • Stir together flour, baking powder and salt; blend into butter.
  • Drop by spoonful on ungreased cookie sheet.
  • Bake at 375° for about 8-12 minutes (doesn't need to cook until browned--just until firm).
  • Cool.
  • Good plain or top with butter cream frosting with a little lemon zest and lemon juice added.

Nutrition Facts : Calories 64.5, Fat 3, SaturatedFat 1.9, Cholesterol 11.5, Sodium 70, Carbohydrate 8.7, Fiber 0.3, Sugar 4.4, Protein 0.8

OATMEAL CARROT COOKIES



Oatmeal Carrot Cookies image

Oatmeal carrot cookies make a great breakfast on the run.

Provided by marinersfan72

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 20

Number Of Ingredients 15

¾ cup butter, softened
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon ground cloves
2 cups rolled oats
1 cup shredded carrots
½ cup raisins
¼ cup chopped walnuts
1 tablespoon coarse sugar, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
  • Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
  • Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 26 g, Cholesterol 27.6 mg, Fat 8.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 4.7 g, Sodium 93.7 mg, Sugar 11.2 g

CARROT COOKIES



Carrot Cookies image

Provided by Food Network

Categories     dessert

Time 45m

Yield 2 1/2 dozen

Number Of Ingredients 10

3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/3 cup vegetable oil
1 large egg
1/3 cup sugar
1/3 cup cooked and pureed carrots
1/4 cup golden raisins

Steps:

  • Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
  • In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients.
  • Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown.

CARROT COOKIES WITH ORANGE BUTTERCREAM ICING



Carrot Cookies with Orange Buttercream Icing image

Provided by Kelsey Nixon

Categories     dessert

Time 30m

Yield 30 cookies

Number Of Ingredients 12

2 cups powdered sugar
1 cup unsalted butter, softened
2 teaspoons orange zest or the zest of 1 large orange
1/2 teaspoon vanilla extract
1 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup carrot baby food
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
  • For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
  • Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
  • Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.

CARROT CAKE COOKIES



Carrot Cake Cookies image

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.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 28 cookies.

Number Of Ingredients 9

6 tablespoons butter, softened
3/4 cup packed brown sugar
1 egg
1/2 teaspoon 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

Steps:

  • 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.

Nutrition Facts :

Tips:

  • Use fresh, high-quality carrots for the best flavor.
  • Grate the carrots finely so that they blend well into the batter.
  • Be sure to cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Sift the dry ingredients together before adding them to the wet ingredients.
  • Mix the batter until just combined, be careful not to overmix.
  • Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
  • Bake the cookies in a preheated oven until the edges are golden brown and the centers are set.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy the cookies on their own or with a glass of milk.

Conclusion:

Carrot cookies are a delicious and nutritious snack that can be enjoyed by people of all ages. They are easy to make and can be customized with different spices and add-ins to suit your taste. Whether you are looking for a healthy snack or a sweet treat, carrot cookies are a great option. So next time you have a craving for something sweet, reach for a carrot cookie instead of a candy bar or other processed snack. Your body will thank you for it!

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