These Carrot Cake Cookies, topped with a white chocolate drizzle, are so delicious and perfect for springtime or anytime baking!
Nothing screams spring quite like carrot cake and these carrot cake cookies are simply irresistible! They’re perfectly spiced with cinnamon and nutmeg and have lots of tasty texture from oats, grated carrots, coconut flakes, chopped walnuts and dried cranberries in every bite. The white chocolate drizzle is icing on the cake! 😉
Whether you bake them for Easter, a spring picnic or just because you’re craving carrot cake and don’t want to commit to baking an entire cake, I know you’ll love these cookies and want to bake them over and over again.
These carrot cake cookies are so easy to bake and give you the perfect portion of carrot cake satisfaction. You still get that soft and chewy texture with just the right amount of sweetness and spice, but in cookie form. No fork needed!
It all starts with a classic cookie base with oats and then comes all the carrot cake deliciousness when the cinnamon, nutmeg, carrots, coconut, walnuts and raisins are mixed in. You could certainly omit or substitute several of these add-ins as needed. The carrots are a must, but you could replace them with grated zucchini. The walnuts are an amazing crunchy addition, but you could certainly omit them or replace them with another nut. The coconut and raisins are deliciously sweet additions, but could certainly be left out, if desired. Make these cookies your own with what you have on hand or what you and your loved ones enjoy most when it comes to carrot cake!
I promise you will want to have a batch of these carrot cake cookies on your kitchen counter all spring long. Everyone tends to love them. A springtime classic in cookie form!
I recently shared this yummy Carrot Cake Cookie recipe in the Spring 2020 Issue of IBB Home Magazine along with a beautiful Whipped Beet Ricotta Board, a delicious Skillet Chicken Piccata recipe and some refreshing Sparkling Raspberry Mojitos. It’s sure to be a delicious spring with all of these beautiful recipes…
I hope you and your loved ones enjoy these Carrot Cake Cookies as much as we do. When you make them and share on social media, be sure to tag me @thebakermama so I can see. I love seeing you make and enjoy my recipes!
xoxo,
Carrot Cake Cookies
- Prep Time: 15 mins
- Cook Time: 14 mins
- Total Time: 29 mins
- Yield: 36 cookies 1x
- Category: Dessert
Description
These Carrot Cake Cookies, topped with a white chocolate drizzle, are so delicious and perfect for springtime or anytime baking!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1–1/2 cups old-fashioned rolled oats
- 1–1/2 cups finely grated carrots, (about 3 large carrots)
- 3/4 cup coconut flakes
- 1 cup chopped walnuts
- 3/4 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, granulated sugar and brown sugar until light and fluffy, 2-3 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the flour mixture to the butter mixture and beat on low speed until just combined. Add the oats, grated carrots, coconut flakes, chopped walnuts and dried cranberries and beat on low speed until well incorporated.
- Using a medium cookie scoop, scoop 1 and ½ tablespoons of cookie dough onto lightly greased or parchment-lined baking sheets, leaving a few inches between each cookie. Flatten the top of each cookie dough ball slightly with the palm of your hand.
- Bake for 14-16 minutes or until cookies are lightly browned and crisp on top. Remove from oven and let cool completely on the baking sheets.
- While the cookies are cooling, melt the white chocolate in a microwave safe bowl in 30-second intervals, stirring after each interval. Place melted chocolate into a small resealable plastic bag and set aside until the cookies are completely cooled.
- Once the cookies have cooled, cut a very small corner off of the resealable baggie. Drizzle the white chocolate over the cookies in a quick zigzag pattern. You can serve the cookies immediately, but let the white chocolate harden completely before storing.
Notes
Store in an airtight container in the refrigerator for up to 4 days.
I will be making these ASAP!! Thank you, as always, for creating such amazing recipes!
Our boys love carrot cake and cookies, so this is the perfect combination for them!
★★★★★
Unfortunately with this receipe and many others butter is quoted in sticks and we don’t get butter in sticks in our country, so don’t know the quantity.
Hi Gloria! The recipe states 1 cup. Hope that helps. Enjoy!
Hi! Have you tried substituting for Almond Flour?
Hi Cynthia! I haven’t tried this recipe with almond flour, but I think it would work great as it is a hearty cookie. If you try it, let us know how they turn out. Enjoy!
Hi! What could be done if we would like to make these eggless?
You could substitute each egg with 1/4 cup of applesauce or 1/4 cup mashed banana. This will give the cookies an even softer texture. Hope this helps. Enjoy!
Hello Megan. Is this basically the same recipe as the gold medal carrot cake cookies from 2013? I used to have a printed copy but I can’t find it. It no longer linked to the Gold Medal webpage.
It’s been a favorite for years. I think it had raisins and white chips in it instead of dried Cranberrys and white drizzle.
Hi Jennifer! I love that you remember that recipe of mine. I’m bummed it’s not still on the Gold Medal website. This one is similar and certainly inspired by that one. Here is the recipe you remember:
CARROT CAKE COOKIES
by The BakerMama
Ingredients:
• 1-1/2 sticks (12 tablespoons) unsalted butter, room temperature
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups Gold Medal® all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1-1/2 cups old-fashioned rolled oats
• 1-1/2 cups finely grated carrots, (about 3 large carrots)
• 3/4 cup sweetened flake coconut
• 1 cup chopped walnuts
• 3/4 cup raisins
• 1 cup white chocolate chips
Instructions:
1. Preheat oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and brown sugar until light and fluffy, 2-3 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the flour mixture to the butter mixture and mix on low speed until just blended. Add the oats, carrots, coconut and walnuts until well incorporated. Stir in the raisins and white chocolate chips.
3. Using a large ice cream scoop, scoop dough onto lightly greased baking sheets, leaving a few inches between each cookie. Bake 16-18 minutes or until cookies are lightly browned and crisp on top. Transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 4 days.