Monday, July 12, 2010

Carrot Cake Cookies

This is a quick and easy way to satisfy a carrot cake craving. Plus, it's a lot less messy and easy to transport. Thank you to Anna at Cookie Madness for the inspiration.

I'm not really a raisin person, but you can definitely add some in if you like. I made half of the batch with oats added in. They really improved the texture, so I would recommend adding 1/2 cup oats at the end. It makes them more cookie-like instead of cakey. I took the easy route and used Betty Crocker cream cheese frosting instead of making my own.

1/4 cup margarine softened
1/4 cup Brown sugar
1/4 cup Sugar
1 egg white
3/4 cup Carrot grated
1/2 cup Chopped walnuts
1 cup wheat flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
24 tablespoons Cream cheese frosting 

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Cream butter and sugars until light and fluffy. Add the egg white. Then add carrots and walnuts.
In a separate bowl, combine flour, baking soda, salt, and cinnamon. Gradually mix the flour mixture into the carrot mixture.
Drop dough by tablespoonfuls 2 inches apart onto the cookie sheets.
Bake 15 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely before spreading one tablespoon of cream cheese frosting on the top of each cookie.
Yields 24 cookies.


  1. Soon we'll be overloading in carrots...hence, the bookmarking is taking place ;o)

    Thanks for sharing such a yummy recipe and flavourful wishes,

  2. oh my, those cookies look great!

  3. I'm saving this recipe! I'll have to make it when school starts back up again so I can share. If I make them now, (no raisins please) I'm afraid I'll eat every one of them myself!