carrot cake cookies

chelleicious avatar
By Michelle Bates-Phipps
from Kalamazoo, MI

I was searching for recipe ideas for a Bake Sale that I am having for a charity, and come across the recipe for these cookies on a blog called parentpretty.com. Of course I changed the recipe slightly to make it fit my taste. I can't wait for my bake sale to see how well these do.

serves 12-24
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For carrot cake cookies

  • 1 stick
    butter, melted
  • 1/2 c
    brown sugar, firmly packed
  • 1/4 c
    sugar
  • 1
    egg yolk
  • 1 tsp
    ginger
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    salt
  • 3/4 c
    all purpose flour
  • 1 c
    oats, uncooked
  • 3/4 c
    carrots, grated
  • 1/2 c
    golden raisins
  • 1
    egg
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How To Make carrot cake cookies

  • 1
    Preheat oven to 350.
  • 2
    peel and shred carrots. I used the food processor and it took only about a minute, you only need 2 or 3 whole carrots for this recipe but I shredded several because I planned to make several batches.
  • 3
    melt a stick of butter for about 1 minute in a glass bowl in the microwave. The original recipe says you can use coconut oil but I found that regular butter gives a great flavor.
  • 4
    put sugars and butter in your mixing bowl. I use a stand mixer on the lowest setting to cream these together.
  • 5
    mix in egg yolk
  • 6
    add ginger, cinnamon, and salt. Make sure it gets mixed up well with the butter/sugar mixture.
  • 7
    add in flour, you want to be careful that you get it all mixed in and don't spray it all over the kitchen so add it a little at a time and mix slowly.
  • 8
    stir in the oats, carrots, and raisins. At this point most would mix by hand but I found it very difficult and dry so I added another egg and mixed with my stand mixer on the lowest setting. If you feel yours is good omit the last egg and mix thoroughly.
  • 9
    cover baking sheet with parchment paper to prevent burning and sticking.
  • 10
    drop by rounded spoonfuls onto prepared baking sheet. I use a cookie scoop that I bought at a local kitchen supply store to make mine similar in size to have even cooking times.
  • 11
    bake for 7 minutes, then rotate baking sheet in the oven and bake for 8 more minutes. Rotating your baking sheet half way through helps assure that you have even cooking of each cookie.
  • 12
    Remove from oven and place on cooling rack.
  • 13
    This cookie can be frosted with traditional cream cheese frosting that is thinned out a bit to form a glaze but is great served all by itself.
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