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Carrot Cake Cookies

By May 23, 2016 No Comments

I have this weird thing where I can only eat 5 carrots a day (the baby ones). I know. I can’t figure it out either. Carrots are normally most people’s favorite vegetable, but not me. I can’t do more than 5. Give me any other veggie and I’ll gobble them up, but give me 5+ carrots and I can’t do it.


However!! I LOVE CARROT CAKE!! You can throw as many carrots as you want in that baby and I’ll gobble them up in no time! 😉 Today’s recipe is a little twist on carrot cake as I’ve turned them into cookies!! YUM! These little spice nuggets are so yummy and will make your taste buds happy.


Hope you enjoy! 🙂

Carrot Cake Cookies



  • 1 large egg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup sugar
  • 1 TBS vanilla
  • 1 1/2 tsp cinnamon
  • 1 tsp all spice
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • pinch of salt
  • 1 cup AP flour
  • 1 cup whole rolled oats
  • 1/2 tsp baking soda
  • 3/4 heaping cup of grated carrots
  • 3/4 cup butterscotch chips
  • 1/2 cup raisins (optional)


  1. Combine egg, butter, sugars and vanilla in a mixer or with a hand mixer for about 5 minutes until light and fluffy.
  2. Add cinnamon, and all the spices and salt.
  3. Add flour, oats, baking soda and beat until just combined, less than 1 minute.
  4. Add carrots and beat about 30 seconds.
  5. Add the butterscotch chips and raisins if you choose to use them.
  6. Using a medium scoop or your hands, form into balls and place on a baking sheet.
  7. Refrigerate the dough for about 3 hours or freeze it for 30-45 min so it firms up.
  8. Preheat oven to 350 degrees and bake the cookies for about 9-10 minutes or until they are just set but still soft in then center.
  9. Enjoy!




Let me know how you like this recipe! Stay tuned for some fun foodie videos!

Love always,

Nicole #DoStuff #BakeStuff




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Author NicoleERenard

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