Carrot Cake Cookies

75 votes

These chewy carrot cake cookies are a great way to use up carrots that may have gone a bit limp in your vege drawer.

35 Minutes

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  • 100g butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg yolk
  • 3/4 cup high grade flour
  • 1 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 cup oats
  • 3/4 cup grated carrot, firmly packed


  1. Preheat oven to 180°C, fan forced.
  2. Soften butter and use an electric beater to whisk butter, sugars and the egg yolk together. Set aside.
  3. In another bowl sift flour, ginger and salt. Fold the dry ingredients in with the wet, followed by the oats and carrot. Mix well.
  4. Spoon tablespoons of mixture onto two baking-paper lined trays (you should have about 20 cookies). Allow some space between each cookie, although they won’t spread far. Bake for 18-20 minutes or until golden brown.
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