Carrot Cake Cookies

Prep Time
Cook Time
Ready In

"The flavors of carrot cake in a cookie. These may be frosted or glazed with your favorite cream cheese or powdered sugar icing. Makes 18 cookies."

Original recipe yields 18 servings


  • Serving Size: 1 (26.7 g)
  • Calories 102.4
  • Total Fat - 5.8 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 11.6 mg
  • Sodium - 59.7 mg
  • Total Carbohydrate - 11.8 g
  • Dietary Fiber - 0.7 g
  • Sugars - 5.6 g
  • Protein - 1.4 g
  • Calcium - 26 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350°F Lightly coat baking sheets with nonstick cooking spray.

Step 2

With electric mixer, beat egg and brown sugar in large bowl until thick and pale. Add oil. Beat until smooth.

Step 3

Add carrot, pecans, dates, orange juice and zest. Mix well.

Step 4

Combine flour, baking powder and salt in small bowl. Add to carrot mixture. Stir until no dry flour remains.

Step 5

Drop, using 1 rounded tablespoonful for each, about 2 inches apart onto prepared baking sheets. Bake for about 15 minutes until golden. Let stand on baking sheets for 5 minutes.

Step 6

Remove cookies from baking sheets and place on wire racks to cool.

Step 7

If glazing or frosting, wait until the cookies have cooled.

Tips & Variations

No special items needed.



All my family loved these cookies. I sqeesed out the water from the shredded carrots because I think they were to much water in them. Thank you for your recipe.

review by:
(3 Mar 2014)