Skip to main content New this month
Get the Allrecipes magazine

Carrot Cake Cookies

Rated as 4.34 out of 5 Stars

"A delicious, moist cookie for anyone who loves carrot cake."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 156 cals
Original recipe yields 48 servings (4 dozen)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
  2. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
  3. To make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. Mix in the flour mixture until just incorporated. Fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies.
  4. Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  5. To make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners' sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies, and allow to dry completely before storing.

Nutrition Facts


Per Serving: 156 calories; 7 g fat; 22.4 g carbohydrates; 1.7 g protein; 19 mg cholesterol; 70 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 24
  1. 29 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

These were very tasty and puffy whoopie pies! I used whole wheat flour, omitted the pineapple, raisins and nuts as my kids are carrot cake purists. I did double the grated carrot, added a 4 oz j...

Most helpful critical review

Good idea, not so good results. They are a bit bland and don't taste much like carrot. The pineapple just left holes and they burned around the edges to get cooked enough in the middle. I think ...

Most helpful
Most positive
Least positive
Newest

These were very tasty and puffy whoopie pies! I used whole wheat flour, omitted the pineapple, raisins and nuts as my kids are carrot cake purists. I did double the grated carrot, added a 4 oz j...

WOW. Used way more shredded carrots (like 2 cups total) and added some nutmeg, everything else was the same. I honestly didn't have high hopes for these, but they were AMAZING. Just as good, may...

Searched for these on a whim today and was glad to find this recipe! Sorry for all of the changes, but I tried it, and then adjusted accordingly--I upped the amount of salt to 1 tsp, doubled th...

Outstanding cookie ! Being a Carrot Cake junkie these cookies filled the bill. It does make alot of filling but I used it for other things This ones a keeper !! Thanks for the recipe

Absolutely loved these. What a great way to change up carrot cake. I followed user reviews and doubled the cinnamon and added 1/2 tsp nutmeg. I also added about 2 c carrots and omitted the pi...

Definitely a hit! But they should be called Carrot Whoopie Pies! This time I didn't use pineapple or raisins and used milk instead of pineapple juice in the frosting. Yummy!

Good idea, not so good results. They are a bit bland and don't taste much like carrot. The pineapple just left holes and they burned around the edges to get cooked enough in the middle. I think ...

Needs more carrots, more spices. Light and moist but bland and not many carrots in this carrot cake. Frosting was also too sweet for me. I think I will try it again..but needs changes so only a ...

My husband loves these. They went over well at our Easter brunch.