Carrot Cake Cookies
Carrot Cake Cookies — grated carrot, white chocolate chips, crushed pineapple and warm spices. Simple to make and wonderfully delicious.
If you love carrot cake and you love cookies, these combine the best of both. They are chewy with slightly crisp edges, richly flavored, and pair perfectly with a glass of milk, tea, or coffee. Enjoy them for breakfast, as a snack, or pack a few for on-the-go treats — they often become a household favorite.
We like to keep cookies stored in the freezer for quick cravings. When time allows we double the batch, but even saving a few from a single batch in the freezer makes it easy to enjoy a homemade cookie anytime.
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Baking these cookies is straightforward. The only slightly time-consuming step is grating the carrot, but the rest of the process is quick and gives the cookies a lovely depth from a mix of spices.
These cookies can be frosted with cream cheese frosting if you prefer, but we usually leave them unfrosted so they work well for breakfast or an anytime snack. That way they’re easy to grab and enjoy without extra steps.
Variations and tips
If you like, add chopped nuts or raisins for extra texture and flavor. We often keep them plain, but nuts or dried fruit are great options. No matter how you make them, these cookies are likely to become a family favorite.
Mix the dough, then fold in crushed pineapple, grated carrot, and white chocolate chips until evenly distributed.
Portioning and baking
Use a 1 tablespoon cookie scoop to portion out the batter onto prepared baking sheets for uniform cookies that bake evenly.
Make a batch for your family and enjoy fresh-baked goodness any time.
MORE COOKIES YOU MIGHT LIKE:
Nutella Sugar Cookies Recipe
Rainbow Sprinkle Cookies
Peanut Butter Cookies
Carrot Cake Cookies
Ingredients
- 2 ½ cups flour
- 1 ½ cups white sugar
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ⅓ cup oil, vegetable or canola
- 2 eggs
- 2 tsp vanilla
- ¼ cup crushed pineapple
- 1 large carrot, grated
- ½ cup white chocolate chips (or more to taste)
Instructions
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1. Preheat oven to 350°F (175°C).
2. Line two cookie sheets with parchment paper or silicone baking mats and set aside.
3. Set up two cooling racks.
4. In a bowl, stir together the flour, white sugar, baking powder, salt, cinnamon, nutmeg and ginger until well combined.
5. Add the oil, eggs and vanilla and beat for about 2 minutes until no dry patches remain.
6. Fold in the crushed pineapple, grated carrot and white chocolate chips until evenly mixed.
7. Use a 1 tablespoon cookie scoop to portion the dough onto prepared baking sheets.
8. Bake 8–12 minutes, until cookies are cracked on top and cooked through.
9. Cool on the baking sheets for 2 minutes, then transfer to cooling racks to finish cooling.
Disclaimer
Any nutritional data provided is an approximation; actual values may vary depending on ingredients and portion sizes.