Carrot Cake Cookies

16 Mar


Made these last Sunday to take to work as snacks all week long… This photo is from my mid-afternoon snack yesterday on the 41st floor. Tasty little morsels, I tell ya. While I really dislike raw carrots, there is something delicious and quite amazing about cooked/baked carrots. I adapted this from a good old Martha Stewart recipe— her’s called for a frosting filling, which I chose to do without. The little carrot cake cupcakes don’t need it!


  • 1 stick unsalted butter, melted in the microwave
  • 1/2 cup brown sugar
  • 3 tbsp splenda sugar blend (or 1/4 c regular sugar)
  • 1 egg
  • 1/2 c regular flour
  • 1/4 c whole wheat flour
  • 2 tsp powdered ginger
  • pinch of salt
  • 1 c old-fashioned oats (don’t use quick oats!)
  • 3/4 c. finely grated, peeled carrots (about 3 or 4)
  • 1/3 to 1/2 c raisins


  • Preheat at 350 degrees.
  • Whisk butter, sugars, and egg together (or use electric beater) in a large bowl.
  • In a separate bowl, whisk dry ingredients (flour, ginger, salt).
  • Add dry into wet ingredients until combined. Then mix in oats, carrot, and raisins.
  • Drop onto parchment or silpat sheets onto baking sheets. I like to make the cookies big (2 tbsp of dough each); you might want to make them smaller. Bake for ~15 min or until crisp.

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