Carrot cake reinvented into yummy, dreamy carrot cake cookies. All the flavors of carrot cake made into snackable bites, mmmm mmm.
Grated carrots, chopped pecans, Thompson raisins and rolled oats form a hearty base for these cakey cookies. You could also make them into carrot cake sandwich cookies, using this cream cheese icing recipe here.
These are crisp on the outside (and crispier the longer you bake them), and chewy on the inside, with lots of carrot goodness and chunky raisins. For those of you who aren’t raisin or nut fans, both of these ingredients can be left out.
They’re perfect for Easter or any time, are fast and easy to make, are easily portable and of course fit perfectly into this absolutely adorable Peter Rabbit Cookie Jar from Williams Sonoma.
Isn’t he adorable!
It’s thanks to Williams Sonoma that I am able to share the absolutely gorgeous Peter Rabbit kitchenware with you.
I’m in love with all of it! The Peter Rabbit Kitchen Towels are stunning – I’ve tried to capture it in the photographs but much like nature photos, they’re even more beautiful in person.
Not only is the Peter Rabbit spatula charming, it’s been made then way I like my spatulas to be made – with a sturdy wooden handle. The FSC-certified beech wood handle has even been shaped like an artist’s paintbrush for comfort and control.
I’m also so grateful for these beautiful Swiss dot ceramic bowls… Practical and useful with a beautiful vintage-style feel. They’ve become an instant favorite in my home.
If you’d like to check out gorgeous kitchenware and more Peter Rabbit items, you can find them at Williams Sonoma, here.
Before I go on to the recipe, a few quick notes:
Recipe Notes
- Grate the carrots on the smallest size of your box grater. More juices will be released and the pieces will be finer.
- For optimal flavor results, it’s best to grate the carrots fresh, not to buy carrots already grated
- You can substitute quick oats for the old-fashioned oatmeal
- My favorite raisins are Thompson raisins, which is why I used them, but you can substitute for any kind
- The pecans and raisins can be omitted if you prefer not to have them in the recipe
- These could easily be made into Carrot Cake Cookie Sandwiches, with Cream Cheese Icing in the middle. Recipe for Cream Cheese Icing here.
- For a little extra sweetness, you could add 1/3 of a cup of sweetened coconut flakes
- The longer you bake the cookies, the crispier they will get
- For cookie size, I used a 1 3/8 ounce portion scoop or about 1/4 cup per cookie. You can make them any size you like. The larger the cookie, the longer you need to bake and vice versa (the smaller the cookie, the less time they’ll need to bake). Look for the edges to be golden brown.
- Bake the cookies on parchment-lined baking sheets
- The chilling time in the recipe does help the cookies hold their shape
- The carrot cake flavor extract is optional. Carrot on its own doesn’t have a strong flavor. For carrot cake and these cookies, it’s more of the other flavors which make that “carrot cake-ness”. If you would like a more prominent carrot cake flavor, add the carrot flavor extract
Now onto the recipe below!
Please feel free to ask me any questions in the comment section or on social media. You can find me on Facebook, Instagram, Pinterest, Twitter and YouTube.
Happy baking!
xo,
Marian
Carrot Cake Cookie Recipe
Ingredients
- 1/2 lb unsalted butter, room temperature
- 1 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 tsp carrot cake flavoring *optional
- 1 cup finely grated carrots *freshly grated
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 1/2 tsps cinnamon
- 1 tsp salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups Thompson raisins
- 1/4 cup pecan pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and both sugars together on medium-high speed until light and fluffy.
- With the mixer on low, add the eggs and vanilla and mix. You may need to scrape down the sides of the bowl occasionally.
- Add in the grated carrot and mix.
- Sift the flour, cinnamon, baking powder and salt together in a medium bowl.
- Add the flour to the mixer with the speed on low. Then slowly add the oats, raisins and pecans and mix until just combined.
- Using a small ice-cream or portion scoop, drop mounds of dough onto baking sheets lined with parchment paper. Flatten the cookie dough slightly with a dampened hand.
- Let the cookie dough chill in the fridge for about 1/2 hour.
- Bake for 12-15 minutes, until lightly browned. Let cool and enjoy!
Notes
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