Best 4 Moist Carrot Cake Cookies Recipes

Indulge in the delightful symphony of flavors presented by moist carrot cake cookies, a delectable treat that harmonizes the comforting warmth of classic carrot cake with the irresistible charm of soft and chewy cookies. These cookies are a delightful fusion of two beloved desserts, offering a unique culinary experience that will tantalize your taste buds. Their tender crumb, studded with sweet carrot pieces and crowned with a luscious cream cheese frosting, creates a harmonious balance of textures and flavors. Whether you're a carrot cake aficionado or a cookie enthusiast, these moist carrot cake cookies are guaranteed to become a new favorite. Discover the culinary magic behind this delectable creation with our curated collection of recipes, each offering a unique twist on the classic carrot cake cookie. From traditional recipes that honor the timeless flavors of carrot cake to innovative variations that incorporate modern culinary techniques, our selection caters to every palate and skill level. Embark on a delectable journey as you explore the diverse world of moist carrot cake cookies, and let your taste buds savor the harmony of flavors in every bite.

Let's cook with our recipes!

MOIST CARROT CAKE

Moist Carrot Cake image

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories Desserts Cakes Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g

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

Ingredients

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

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

Ingredients

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

MOIST CARROT CAKE

Moist Carrot Cake image

This moist flavorful carrot cake always gets raves, but no one ever believes me when I reveal the secret ingredient - tomato soup! It's a beautiful dessert with its light orange color and rich frosting. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 17

Ingredients

1/2 cup shortening
1 cup sugar
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 large egg
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
Dash salt
1 cup shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins or dried currants, optional
FROSTING:
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
Chopped walnuts, optional

Steps:

In a large bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.

Nutrition Facts : Calories 342 calories, Fat 14g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 289mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Use fresh carrots for the best flavor and texture.
Grate the carrots finely so that they distribute evenly throughout the cookies.
Cream the butter and sugar together until light and fluffy. This will help the cookies to be moist and tender.
Add the eggs one at a time, beating well after each addition. This will help to prevent the cookies from becoming tough.
Stir in the dry ingredients until just combined. Overmixing will make the cookies tough.
Chill the cookie dough for at least 30 minutes before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
Let the cookies cool on a wire rack before frosting.

Conclusion:

These moist carrot cake cookies are the perfect way to satisfy your sweet tooth. They are soft, chewy, and full of flavor. The cream cheese frosting is the perfect complement to the carrot cake cookies. These cookies are sure to be a hit at your next party or potluck.