15 Delicious Carrot Cake Cookie Recipes Perfect For Picnics

Carrot cake cookies are the perfect treat for picnics, combining the warm, comforting flavors of traditional carrot cake with the chewy goodness of a cookie. In this collection of 15 delicious recipes, you’ll find something for everyone, from classic styles to fun twists, making your outdoor gatherings even sweeter. Each recipe also includes a handy “Tools and Supplies Needed” section, so you can whip these treats up with ease!

Oatmeal Carrot Cake Cookies with Raisins

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Oatmeal carrot cake cookies are a delightful twist on classic treats, combining the warm flavors of cinnamon and nutmeg with the sweetness of carrots and raisins. These cookies are soft and chewy, with a hearty texture thanks to the oats, making them perfect for a snack or dessert.

This recipe is simple to whip up and can easily be made in under 30 minutes. Just mix the ingredients, scoop onto a baking sheet, and let the oven do the work. You’ll have a batch of cookies that are not only delicious but also a bit healthier than traditional cookies!

Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup raisins

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, cream the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, and mix well.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and raisins.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Gluten-Free Carrot Cake Cookies

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Gluten-free carrot cake cookies are a delightful treat that combines the classic flavors of carrot cake with the convenience of a cookie. These cookies are soft, chewy, and packed with the warm spices and sweetness that make carrot cake so beloved. Even if you’re following a gluten-free diet, you can enjoy these delicious bites without missing out!

The taste is a lovely balance of sweet and spiced, thanks to ingredients like cinnamon and nutmeg. They’re simple to make and perfect for sharing at picnics or gatherings. Just mix the ingredients, scoop onto a baking sheet, and bake until golden brown!

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 cup grated carrots
• 1/2 cup raisins or chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the honey (or maple syrup), melted coconut oil, and egg until smooth. Add the grated carrots and mix well.
4. Combine the wet and dry ingredients, stirring until a dough forms. Fold in the raisins or chopped walnuts if desired.
5. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tools and Supplies Needed

• Baking sheet
• Parchment paper
• Mixing bowls
• Whisk
• Cookie scoop or tablespoon
• Wire rack

Mini Carrot Cake Sandwich Cookies

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Mini carrot cake sandwich cookies are a delightful twist on a classic dessert. These little treats combine the sweetness of carrots with warm spices like cinnamon and nutmeg, all nestled between creamy frosting. They’re perfect for picnics, offering a sweet yet subtle flavor that everyone will enjoy.

Not only are these cookies tasty, but they’re also simple to whip up. Ideal for both experienced bakers and novices, these cookies allow you to enjoy the flavors of carrot cake in a fun, portable form.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped walnuts or pecans (optional)
• 1 cup cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Make the Cookie Dough: In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In another bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla, mixing well. Gradually add the dry ingredients, then fold in the grated carrots and nuts if using.
2. Shape and Bake: Preheat your oven to 350°F (175°C). Drop tablespoon-sized balls of dough onto a lined baking sheet, spacing them a few inches apart. Bake for 10-12 minutes or until lightly golden. Let cool completely on a wire rack.
3. Prepare the Frosting: Beat the softened cream cheese, powdered sugar, and vanilla in a bowl until smooth and creamy.
4. Assemble the Cookies: Once the cookies are cool, spread a generous amount of cream cheese frosting on the flat side of one cookie and top with another, creating a sandwich. Repeat until all cookies are filled.

Tools and Supplies Needed

• Mixing bowls
• Whisk
• Baking sheet
• Parchment paper
• Spatula
• Wire rack

Classic Carrot Cake Cookies with Cream Cheese Frosting

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Classic carrot cake cookies are a delightful twist on the traditional dessert. They are soft, chewy, and bursting with the warm flavors of cinnamon and nutmeg, making them perfect for any gathering, especially picnics. Topped with a luscious cream cheese frosting, these cookies are a crowd-pleaser that combines the best of both worlds—cookie and cake!

The good news? They are simple to make! With just a few ingredients and steps, you can whip up a batch that will have everyone reaching for seconds. The combination of grated carrots and spices gives these cookies a moist texture and a lovely flavor that feels just right for any occasion.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups grated carrots
• 1 cup chopped walnuts or pecans (optional)
• 1 cup cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this mixture to the wet ingredients, stirring until combined. Fold in the grated carrots and nuts, if using.
4. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are golden.
5. While the cookies are baking, prepare the cream cheese frosting by beating together the cream cheese, powdered sugar, and vanilla extract until smooth.
6. Once the cookies have cooled completely, spread a generous layer of cream cheese frosting on top of each cookie.

Tools and Supplies Needed

• Mixing bowls
• Electric mixer or whisk
• Baking sheet
• Parchment paper
• Grater for carrots
• Measuring cups and spoons

Chocolate Chip Carrot Cake Cookies

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Chocolate chip carrot cake cookies are a delightful twist on classic flavors. These cookies combine the warm spices of carrot cake with the rich sweetness of chocolate chips, making them a perfect treat for any gathering. They have a soft, chewy texture with a burst of flavor in every bite, and they are surprisingly easy to whip up!

Ideal for picnics or just a cozy snack at home, these cookies are sure to please everyone. The mix of shredded carrots and chocolate creates a deliciously unexpected combination that feels both comforting and indulgent. Plus, they can be made in just one bowl with minimal fuss!

Tools and Supplies Needed

• Mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup shredded carrots
• 1/2 cup chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream Butter and Sugars: In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded carrots and chocolate chips.
5. Scoop and Bake: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
6. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious chocolate chip carrot cake cookies!

Chewy Carrot Cake Cookies with Pineapple

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If you’re in the mood for a delightful treat that’s a twist on a classic dessert, chewy carrot cake cookies with pineapple are just the thing! These cookies are soft, flavorful, and packed with wholesome ingredients, making them perfect for picnics or any casual gathering. The combination of sweet carrots and juicy pineapple creates a refreshing taste that will have everyone asking for the recipe.

Don’t worry if you’re not a baking expert; this recipe is simple and quick! With just a few basic ingredients, you’ll whip up a batch in no time. Plus, the addition of pineapple adds a unique twist that sets these cookies apart from traditional carrot cake.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

Tools and Supplies Needed

• Mixing bowls
• Whisk
• Baking sheet
• Parchment paper
• Cookie scoop or spoon

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the grated carrots, crushed pineapple, and walnuts if using.
5. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
6. Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Maple Glazed Carrot Cake Cookies

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Maple Glazed Carrot Cake Cookies are a delightful twist on the traditional carrot cake. They combine the warm flavors of cinnamon and nutmeg with the sweetness of carrots, creating a soft, chewy cookie that’s perfect for picnics or any casual gathering. Topped with a rich maple glaze, these cookies are not only delicious but also easy to prepare, making them a great choice for bakers of all skill levels.

The taste of these cookies is a wonderful balance of sweet and spicy, with the maple glaze adding an extra layer of flavor that really ties everything together. They’re a fun way to enjoy the classic cake in cookie form, and their inviting aroma will have your friends and family coming back for more.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped nuts (walnuts or pecans)
• 1/4 cup maple syrup (for glaze)
• 1 cup powdered sugar (for glaze)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Add Carrots and Nuts: Stir in the grated carrots and chopped nuts until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Scoop Cookies: Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Bake for about 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool.
8. Prepare Maple Glaze: In a small bowl, mix the powdered sugar with maple syrup until smooth. Adjust the thickness by adding more syrup or powdered sugar as needed.
9. Glaze the Cookies: Drizzle the maple glaze over the cooled cookies and let it set before serving.

Tools and Supplies Needed

• Baking sheet
• Parchment paper
• Mixing bowls
• Whisk
• Spoon or cookie scoop
• Measuring cups and spoons
• Cooling rack

Spiced Carrot Cake Cookies with Walnuts

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These spiced carrot cake cookies bring the comforting flavors of traditional carrot cake into a delightful, bite-sized treat. They are soft and chewy, filled with warm spices like cinnamon and nutmeg, and packed with crunchy walnuts for that perfect texture. Easy to make, they’re ideal for picnics and gatherings, offering a taste of home-baked goodness that everyone will love.

Each cookie is a little slice of joy, combining the sweetness of carrots with the nuttiness of walnuts. The aroma while baking is simply irresistible, creating a cozy vibe that makes them a great addition to any outdoor meal. Whether enjoyed alone or shared with friends, these cookies are sure to be a hit!

Tools and Supplies Needed

• Mixing bowls
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cookie scoop or spoon

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots (about 2 medium carrots)
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until creamy. Add the egg and vanilla extract, mixing well.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and chopped walnuts.
5. Using a cookie scoop or spoon, drop rounded tablespoons of the dough onto the prepared baking sheet, leaving some space between each cookie.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
7. Enjoy your delicious spiced carrot cake cookies warm or at room temperature!

Carrot Cake Cookie Bars

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Carrot cake cookie bars are a delightful twist on the classic carrot cake. They combine the comforting flavors of cinnamon, nutmeg, and shredded carrots into a soft, chewy bar that’s perfect for sharing. Not only are they tasty, but they are also incredibly easy to make, making them a fantastic treat for picnics or gatherings.

The bars are moist, packed with flavor, and can be topped with a simple cream cheese frosting for an extra touch of sweetness. Whether served warm or at room temperature, these cookie bars are sure to be a hit.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 2 cups shredded carrots
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

Tools and Supplies Needed

• Mixing bowls
• Whisk
• 9×13 inch baking pan
• Parchment paper (optional)
• Spatula

Instructions

1. Preheat the oven to 350°F (175°C). Grease the baking pan or line it with parchment paper.
2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined. Beat in the eggs one at a time.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the shredded carrots, walnuts, and raisins if using.
5. Spread the batter evenly in the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow to cool before cutting into bars. Enjoy them plain or with a drizzle of cream cheese frosting!

Carrot Cake Cookies with a Twist of Ginger

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These Carrot Cake Cookies with a hint of ginger bring a delightful twist to a classic favorite. They have a warm, spicy flavor that pairs beautifully with the sweetness of carrot and the earthiness of nuts. The addition of ginger adds a zesty kick, making these cookies a perfect treat for picnics or family gatherings.

Not only are they delicious, but they are also simple to make. With just a few ingredients and minimal prep time, you can whip up a batch in no time. Everyone will love the soft, chewy texture and the burst of flavor in every bite!

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

Tools and Supplies Needed

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Baking sheet
• Parchment paper
• Grater (for carrots)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt.
3. In another bowl, cream the softened butter, brown sugar, and granulated sugar until smooth. Beat in the egg and vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until combined. Stir in the grated carrots and nuts if using.
5. Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Carrot Cake Cookies with Coconut

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Carrot cake cookies with coconut are a delightful twist on a classic dessert that combines the warm, spicy flavors of carrot cake with the chewy texture of coconut. These cookies are perfectly soft and slightly chewy, making them an irresistible treat for any picnic or outdoor gathering. They are simple to make, requiring only a few ingredients and minimal effort, which is perfect for those who want a quick yet delicious dessert.

The addition of coconut adds a unique flavor and texture, enhancing the sweetness of the carrots and spices. These cookies are not just tasty; they also bring a lovely dose of nostalgia with their familiar carrot cake flavors. Enjoy them as a snack or dessert, and they are sure to be a hit with friends and family!

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup shredded coconut
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a separate large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients until just combined. Fold in the grated carrots, shredded coconut, and walnuts if using.
6. Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tools and Supplies Needed

• Mixing bowls
• Whisk
• Baking sheet
• Parchment paper
• Cookie scoop or tablespoon
• Wire rack

Carrot Cake Cookie Cups with Cream Cheese Mousse

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These Carrot Cake Cookie Cups are a delightful twist on traditional carrot cake, offering a fun, portable option for your picnic. They blend the warm, spiced flavors of carrot cake into a soft cookie cup, which is then filled with a rich and creamy cream cheese mousse. The taste is a delicious mix of sweetness and spice, making them a perfect treat for any occasion.

Making these cookie cups is simple and enjoyable, making them a great baking project to do with friends or family. They are sure to impress with their cute presentation and scrumptious flavor!

Tools and Supplies Needed

• Mixing bowls
• Electric mixer
• Muffin tin
• Baking sheet
• Measuring cups and spoons
• Spatula
• Cooling rack

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped walnuts (optional)
• 1 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for mousse)
• 1 cup heavy cream

Instructions

1. Preheat the oven to 350°F (175°C). In a bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, mixing well.
3. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the grated carrots and walnuts if using.
4. Grease a muffin tin and spoon the batter into each cup, filling them about halfway. Bake for 12-15 minutes or until a toothpick comes out clean. Let cool in the tin for a few minutes before transferring to a cooling rack.
5. For the cream cheese mousse, whisk the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
6. Once the cookie cups are cool, fill each cup with the cream cheese mousse. Garnish with additional grated carrot or walnuts if desired. Enjoy your delicious cookie cups!

Carrot Cake Cookies with Pecans

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Carrot Cake Cookies with Pecans are a delightful twist on the classic dessert. These cookies combine the warm flavors of cinnamon and nutmeg with the natural sweetness of carrots, making them perfect for a picnic treat. They’re chewy, nutty, and oh-so-satisfying!

This recipe is simple, requiring just a few ingredients and minimal prep time. With the added crunch of pecans, these cookies provide a nice texture that complements the soft, cakey cookie base. They are sure to be a hit among family and friends!

Tools and Supplies Needed

• Mixing bowl
• Whisk
• Baking sheet
• Parchment paper
• Cookie scoop or spoon

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped pecans

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. Beat the Butter and Sugars: In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing until well combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and chopped pecans.
5. Scoop and Bake: Use a cookie scoop or spoon to drop dough onto the prepared baking sheet. Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the sheet for a few minutes before transferring to a wire rack.

Lemon Zest Carrot Cake Cookies

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Lemon Zest Carrot Cake Cookies are a delightful twist on traditional carrot cake. These cookies are soft, chewy, and bursting with the bright flavor of lemon, making them perfect for any picnic or gathering. The combination of sweet carrots, zesty lemon, and warm spices creates a treat that’s both refreshing and comforting.

Making these cookies is a breeze! With simple ingredients and easy steps, you’ll have a batch ready in no time. They’re sure to be a hit with friends and family, whether served with a glass of lemonade or enjoyed on their own.

Tools and Supplies Needed

• Mixing bowl
• Whisk
• Baking sheet
• Parchment paper
• Measuring cups and spoons
• Cooling rack

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1 tablespoon lemon zest
• 1 cup powdered sugar (for frosting)
• 2 tablespoons lemon juice (for frosting)

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
3. Cream the Butter and Sugars: In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing well.
4. Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Then, fold in the grated carrots and lemon zest.
5. Form Cookies: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving space between each cookie.
6. Bake: Bake for 10-12 minutes, or until the edges are golden. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
7. Make the Frosting: In a small bowl, mix powdered sugar with lemon juice until smooth. Drizzle or spread over cooled cookies before serving.

Nut-Free Carrot Cake Cookies

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These nut-free carrot cake cookies are a delicious twist on the classic dessert. They are soft, chewy, and packed with flavor, making them perfect for a picnic or a sweet treat at home. With hints of cinnamon and the natural sweetness of carrots, each bite is a delightful experience.

Making these cookies is straightforward and quick, perfect for bakers of all skill levels. You can whip up a batch in no time, and they store well, so you can enjoy them over several days.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup raisins or currants (optional)
• 1/2 cup unsweetened applesauce

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, cream the softened butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, mixing well.
4. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the grated carrots and applesauce, and add raisins if desired.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tools and Supplies Needed

• Mixing bowls
• Measuring cups and spoons
• Whisk or electric mixer
• Baking sheet
• Parchment paper
• Grater for carrots
• Wire rack for cooling