Chocolate Carrot Cake Cookies

Oh man. These cookies are so fantastic. I’m sitting at a coffee shop right now and thinking about walking 10 minutes to my apartment just to eat one.

There are a variety of textures going on in these cookies that makes them taste like they took all day to make. In fact, they were quite easy to throw together!

Chocolate Carrot Cake Cookies
1/2 cup butter, softened to room temperature
1 cup sugar
1 egg
2 medium-sized carrots, grated
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. pumpkin pie spice (or a mixture of cinnamon, cloves, nutmeg, etc.)
1 cup chocolate covered raisins

1.  In a medium-sized bowl, cream together butter and sugar.
2. Beat in the egg then gently stir in grated carrots.
3. In a small bowl, combine flour, baking soda, salt, and spices.
4. Stir the dry ingredients into the wet ingredients until thoroughly combined.
5. Add in raisins and stir to combine.
6.  Chill batter for 15 minutes and preheat oven to 375*.
7.  On a lightly oiled baking sheet, spoon on about two tablespoons worth of batter for each cookie. Bake for about 10 minutes, or until cookies are browned. They will be still spongy in the middle – don’t fear, they will stiffen up upon cooling.

Yogurt Glaze
1/2 cup greek yogurt
1/2 cup powdered sugar
1 tsp. vanilla

1. Combine all ingredients into a small bowl.
2. Lightly drizzle on top of cooled cookies.

What’s your favorite easy cookie recipe?


9 responses to “Chocolate Carrot Cake Cookies

  1. I’m pretty sure I just drooled – I had honestly never had carrot cake before this weekend but now I’m hooked!

  2. I may have to make these for bunco next month!

  3. Mmm i love carrot cake. It’s so underrated! Never thought to make it in cookie form…but I’m definitely thinking about it now!

  4. I’ve had carrot cake. But carrot cake cookies? With with with…chocolate COVERED raisins? That, my dear, is GENIUS! I usually cannot contain myself from eating the whole package (alright, the one you have got there is way bigger than the ones I buy…)


  5. Those look and sound awesome!!

    Just found you through food buzz…great looking site!

  6. I made the carrot cake cookies today, but substituted light cream cheese for the yogurt to make the glaze. I did not have any yogurt, and then remembered that carrot cake usually has cream cheese frosting, so thought it would make a good substitute. I added some milk to thin it out but didn’t get it really thin enough to drizzle over the cookies. It ended up being more like a frosting on the cookies. I think these would be even better with some chopped pecans added to the cookie dough.
    P.S. Where are the Roll Tide Rolls?

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