Carrot Cake Cookies

Carrot Cake Cookies

There is something about January that always make me think of carrot cake. Maybe it’s because then I feel like I’m getting some vegetables along with my cake! This year I’ve turned carrot cake into Carrot Cake Cookies. They are packed with carrot, pecans and spices, and are so much quicker and easier to make than a full cake. All that carrot cake flavour in a yummy cookie! I don’t like walnuts so I always use pecans but of course you can swap them out (or remove them entirely) depending on what you prefer. I’ve also decorated the Carrot Cake Cookies with a drizzle of white chocolate and some fondant carrots!

How to make Carrot Cake Cookies…

I started by creaming the butter and light brown sugar together, then I added the orange zest. Next I added the egg, carrots and vanilla extract, and stirred them together.

Then I mixed in the plain flour, all of the spices and baking powder, and folded in the pecans. I spooned the mixture onto lined baking trays in little blobs.

The cookies baked for 14 minutes until they were golden brown.

Carrot Cake Cookies

You don’t have to decorate the Carrot Cake Cookies, but I couldn’t resist drizzling them with some melted white chocolate and adding a fondant carrot shape in the centre!

Carrot Cake Cookies

The Carrot Cake Cookies are lovely and soft in the centre, and full of flavour. I really enjoyed eating these cookies!

Recommended equipment & ingredients*

Baking trays Mixing bowls Cooling rack
Kitchen scales Mixed spice Food processor
Fondant carrots

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More Carrot Cake recipes…

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Carrot Cake Cookies

Carrot Cake Cookies

Spiced cookies with carrot and pecan, plus a white chocolate drizzle
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Cookies
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 44 minutes
Servings: 16
Author: thebakingexplorer


For the cookies

  • 125 g Butter or baking spread
  • 200 g Light brown sugar
  • 1 Orange zest only
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 50 g Carrot grated
  • 200 g Wholemeal plain flour
  • 1 tsp Baking powder
  • 1 tsp Mixed spice
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 50 g Pecans chopped finely

For decoration (optional)

  • 75 g White chocolate
  • 16 Fondant carrots


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper
  • Cream the butter and light brown sugar together in a large bowl using a spoon, then mix in the orange zest
  • Add the egg and vanilla extract, and mix them in
  • Then mix in the grated carrot
  • Mix in the plain flour, baking powder and all three spices
  • Then mix in the pecans
  • Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread
  • Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully
  • Once the cookies are fully cool drizzle the white chocolate over them, then add the fondant carrots. I like to put the melted white chocolate into a small piping bag to control the drizzle, or you can use a spoon
  • Leave the chocolate to set before tucking in
  • Store in an airtight container and eat within 3 days. They also be frozen
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!


Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
I am not a huge fan of walnuts so I always use pecans for anything carrot cake related, but if you prefer walnuts then you can use them instead.

If you like this, check out more of my Cookie recipes!

Carrot Cake Cookies

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I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy.

22 comments / Add your comment below

  1. 5 stars
    I love the look of these cookies and wish I had one with my cup of tea right now. I agree with you on walnuts too my least favourite nut pecans are similar but so much nicer.
    Happy New Year and thank you for linking to #CookBlogShare.

  2. 5 stars
    These are so cute! And what a fab idea turning carrot cake into cookie form. They sound delicious 😀 Eb x

  3. 5 stars
    They look gorgeous and sound so good too. I love the little fondant carrot, such a cute touch! We are all huge carrot cake fans in our house so I will be giving these a try. They would make a perfect treat for my boys lunchboxes! Thank you for sharing with #BakingCrumbs 🙂

  4. 5 stars
    These look INCREDIBLE! What a fabulous recipe. My children would go potty for these. I am def going to try them very, very soon. Will let you know how I get on. Thanks so much for sharing with #BakingCrumbs

  5. What could you use instead of egg ? I use a mashed up banana as an egg substitute sometimes so would that work for these ? They look lovely !!

    1. Hi, thank you! I’ve only made these with egg so I can’t say for sure if an egg substitute would work.

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