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Carrot Cake Cookies

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Get holiday-ready with these GLUTEN FREE carrot cake cookies! Bake and gift them, serve at Christmas parties, or save the recipe and enjoy them later for a delicious dessert. These soft, chewy Carrot Cake Cookies are packed with juicy pineapple, shredded coconut, and crunchy walnuts—basically all the best parts of the cake in handheld form! Bonus for women over 50: Carrots are rich in beta-carotene, supporting healthy vision and radiant skin.
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Course Dessert

Equipment

  • 3 mixing bowls
  • Baking Sheet
  • hand mixer or stand mixer
  • box grater
  • Whisk
  • ice cream scoop or tablespoon
  • cooling racks

Ingredients
  

Carrot Cake Cookies

  • 2 cups carrots grated
  • ½ cup pineapple crushed
  • ½ cup coconut shredded
  • 1 cup coconut palm sugar
  • 1 cup organic sugar
  • 4 tbsp unsalted butter (½ stick) preferably organic at room temperature
  • ½ cup coconut oil melted
  • 2 large eggs (preferably cage free)
  • 2 egg whites (preferably from cage free eggs)
  • 3 ½ cups gluten free or whole wheat flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 ¼ cups chopped walnuts
  • 1 cup raisins

Vegan Cream Cheese Frosting

  • 4 oz vegan cream cheese
  • 1 tbsp vegan butter room temperature
  • 1 tsp soy milk
  • 2 cups powdered sugar

Instructions
 

Carrot Cake Cookies

  • Preheat the oven to 375°F.
  • Combine the, sugar, organic sugar, coconut oil, and butter, mix until well blended.
    1 cup coconut palm sugar, 1 cup organic sugar, 4 tbsp unsalted butter (½ stick) preferably organic, ½ cup coconut oil
  • Slowly whisk in the eggs and egg whites.
    2 large eggs, 2 egg whites
  • Fold in carrots, pineapple, and coconut.
    2 cups carrots, ½ cup pineapple, ½ cup coconut
  • In a separate bowl stir together the flour, baking powder, cinnamon, and nutmeg.
    3 ½ cups gluten free or whole wheat flour, 2 tsp baking powder, 2 tsp ground cinnamon, 1 tsp ground nutmeg
  • Add the dry ingredients to the wet mixture and mix well.
  • Fold in the walnuts and raisins.
    1 ¼ cups chopped walnuts, 1 cup raisins
  • Drop the batter using a small ice cream scoop or a tablespoon. Place about 1 inch apart onto an ungreased baking sheet. Bake until the cookies are golden brown, about 15 minutes.
  • The cookies should be a little soft so be careful to not overbake. Cool on the baking sheets for 10 minutes then transfer to a rack to cool completely.
  • Frost and decorate with sprinkles if desired.

Vegan Cream Cheese Frosting

  • Combine all ingredients and mix well until cream texture is achieved
    4 oz vegan cream cheese, 1 tbsp vegan butter, 1 tsp soy milk, 2 cups powdered sugar

Video

More About This Recipe

Tips for Making the Best Carrot Cake Cookies

  • Grate Your Carrots Finely: Finely grated carrots blend seamlessly into the cookie dough, ensuring a tender texture and even flavor distribution.
  • Don’t Overbake: These cookies should be soft and chewy, so pull them out of the oven as soon as they’re golden brown. They’ll continue to set as they cool.
  • Customize Your Mix-Ins: Swap walnuts for pecans, add a handful of dairy-free chocolate chips, or omit the raisins if you’re not a fan.
  • Make-Ahead Frosting: Prepare the vegan cream cheese frosting while the cookies bake so it’s ready to spread once they’ve cooled.

Tools You’ll Need

  • Hand Mixer or Stand Mixer: For creaming the butter, coconut oil, and sugars together.
  • Box Grater: Perfect for grating fresh carrots.
  • Baking Sheets: Non-stick or lined with parchment paper for easy cleanup.
  • Cooling Racks: Essential for cooling the cookies completely before frosting.
  • Ice Cream Scoop: Ensures evenly-sized cookies that bake consistently.
Tried this recipe?Let us know how it was!