Carrot Cake Cookies Recipe

Name: Carrot Cake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup honey; ¼ cup brown sugar, packed; 1 tablespoon unsalted butter, softened; ¼ cup canola oil; 1 egg; 1 egg white; 3 cups carrots, shredded (6 medium); 2 cups all-purpose flour; ½ cup whole wheat flour; 1 ½ teaspoons pumpkin pie spice; ½ teaspoon baking powder; ½ teaspoon baking soda; ¾ cup walnuts or ¾ cup pecans, chopped; 2 ounces cream cheese, softened; ½ cup powdered sugar; 2 -3 teaspoons milk; ¼ cup walnuts (optional) or ¼ cup pecans, chopped (optional)

Servings: persons

½ cup honey
¼ cup brown sugar, packed
1 tablespoon unsalted butter, softened
¼ cup canola oil
1 egg
1 egg white
3 cups carrots, shredded (6 medium)
2 cups all-purpose flour
½ cup whole wheat flour
1 ½ teaspoons pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup walnuts or ¾ cup pecans, chopped
2 ounces cream cheese, softened
½ cup powdered sugar
2 -3 teaspoons milk
¼ cup walnuts (optional) or ¼ cup pecans, chopped (optional)

1
Preheat oven to 350F Coat two large cookie sheets with nonstick cooking spray or line with parchment paper; set aside.
2
In a large bowl, combine honey, brown sugar, and butter; beat with an electric mixer on medium speed until well mixed.
3
Beat in oil, egg, and egg white.
4
Stir in carrots.
5
In a medium bowl, stir together flours, pumpkin pie spice, baking powder, baking soda, and 1/4 teaspoon salt.
6
Add flour mixture to carrot mixture, half at a time, stirring until moistened after each addition.
7
Stir in the 3/4 cup nuts.
8
Using a tablespoon measuring spoon, drop 36 mounds of dough 2 inches apart onto prepared cookie sheets.
9
If desired, press with moistened fingers to flatten each mound slightly.
10
Bake for 10 to 12 minutes or until lightly browned.
11
Transfer to wire racks; cool completely.
12
For drizzle, in a small bowl, combine cream cheese and powdered sugar; beat with an electric mixer on medium speed until well mixed.
13
Beat in enough of the milk to make a drizzling consistency.
14
Drizzle over cooled cookies.
15
If desired, sprinkle with the 1/4 cup nuts.

1045

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ cup honey, ¼ cup brown sugar, packed, 1 tablespoon unsalted butter, softened, ¼ cup canola oil, and more.

Yes, Carrot Cake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cookies

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