I never thought this day would come.

They day when I combined a sweet indulge with a. . .vegetable.

Someone take my temperature. I think I’m dying.

Sure, I have had carrot cake or carrot cupcakes before from a restaurant. They are usually super sweet with cream cheese icing that is so delicious that it hurts my teeth.

But, to actually make the dessert at home myself?

I mean, vegetables give me the heebie jeebies.

Every time I purchase them, I break into a cold sweat. The only thing that cures me is a few brownies, a slice of cheesecake, and a vodka tonic.

When I saw the carrot cake cookies in the newest issue of Bon Appetit, I knew I must try them.

I left out the walnuts and raisins, because – let’s be honest – having a vegetable in my cookie is enough. I don’t need some dried fruit and healthy fat.

(I also really am not a fan of raisins or nuts in my cookies. Duh.)

I loved how these cookies turned out.

They have a cake-like texture and are not super sweet. The cream cheese icing adds just the perfect amount of decadence.

Carrot Cake Cookies

slightly adapted from Bon Appetite

makes about 30 cookies

1/4 cup rolled oats

1/2 cup butter, softened

1/2 cup light brown sugar

1/2 cup sugar

1 large egg

1 teaspoon vanilla

1 cup grated carrots

1 1/2 cups self-rising flour

1 1/4 teaspoons cinnamon

Preheat oven to 350.

Place oats in a bowl with 1/4 cup of water. Let soak until water is absorbed, about 15 minutes. Beat butter and sugars in a mixing bowl until fluffy. Add in egg and vanilla, then carrots. Add flour and cinnamon until combined. Fold in oats.

Drop batter by tablespoon onto baking sheet. Baked for 15 minutes, or until golden brown. Let cool completely before frosting.


1 cup powdered sugar

6 oz cream cheese, softened

1/4 cup butter, softened

1 teaspoon vanilla

2 tablespoons heavy cream

Cream butter and cream cheese until smooth. Add in remaining ingredients and beat until smooth. Spread on cookies.


Now who wants the remaining carrots in my fridge?

Because we all know I won’t be eating those.

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59 Responses to “Carrot Cake Cookies.”

  1. #
    Rachel @ The Avid Appetite — April 19, 2010 @ 8:48 am

    Yum! There’s really nothing better than a good cream cheese frosting…


  2. #
    stephchows — April 19, 2010 @ 12:06 pm

    mmmm love love love carrot cake cookies!!


  3. #
    Nastassia (LetMeEatCake) — April 20, 2010 @ 9:19 am

    carrot cake in a cookie! easier to transport easier to eat! yum count me in :)


  4. #
    Jen @ My Kitchen Addiction — April 22, 2010 @ 11:11 am

    Yum… These look great! My husband is always asking for me to make him a carrot cake, so I’m sure he’d love these (and maybe they will get me out of making another layered carrot cake and eating the whole thing).


  5. #
    Anna — May 20, 2010 @ 10:30 am

    Hi Jessica,

    I found your blog while looking for others who’d tried this recipe. It’s interesting to compare pictures. I made a batch this morning and mine look completely different! I did add the raisins (used golden) and added pecans for the nut. Mine turned out kind of fat and puffy. I haven’t posted a picture quite yet.


  6. #
    Lisa B. — November 4, 2011 @ 8:57 am

    These sound delish, but I would love to add the nuts and raisins. What are measurements for that. Love your blog, and all your recipes!!! You brighten my day.


  7. #
    Marcelle — December 7, 2011 @ 7:08 pm

    I was wondering what you meant by “Fold in oats”. I really want to make these, I love carrot cake! Thanks for all the awesome recipes!



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