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Carrot Cake Cookies


This week, our students made a classic from the Kids Kitchen recipe archive, Carrot Cake Cookies!  They are a fun Easter themed sweet treat, but we admit to making them year-round because they are delicious and are a tasty addition to a lunchbox. How great it is to see students’ surprise when they realize carrots can be a part of a delicious cookie.  Recruit your little ones to help bake these for your family.  The recipe offers opportunity to measure, mix and chop, as well as the chance to learn about healthy oils and natural sweeteners.  Carrot Cake Cookies bake to a pretty golden orange. Enjoy!

Serves 2
Wheat or Whole Wheat flour, combined with oats, carrots, coconut, raisins (optional). Sweetened with brown sugar, honey. Vanilla added.
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  1. ¾ c. butter, vegetable or coconut oil
  2. ½ c. brown sugar
  3. ½ c. maple syrup, or honey
  4. 2 eggs, room temperature
  5. 1 tsp. pure vanilla extract
  6. 1 ½ c. whole wheat flour or gluten free flour
  7. 1 ½ tsp. baking soda
  8. 2 tsp. cinnamon
  9. 1/2 tsp. salt
  10. 1 c. shredded carrots (about 2 small whole carrots)
  11. 1/2 c. unsweetened shredded coconut
  12. 1/2 c. raisins, optional
  13. 2 c. old-fashioned oats
  1. Preheat oven to 350º and line a baking sheet with parchment. In a bowl, whisk oil and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add dry ingredients to butter mixture until well-combined.
  2. Shred carrots or finely chop match stick carrots.
  3. Stir in carrots, coconut, raisins, and oats and mix until just combined.
  4. Scoop 1” rounds of dough onto baking sheet. Bake until golden, 13 to 15 minutes. Let cool.
  1. Optional: Make glaze: Beat together cream cheese, powdered sugar, milk and vanilla until combined. Drizzle glaze over each cookie and let harden before serving.
Kids Kitchen


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