Carrot Cake Cookies

Carrot Cake Cookies

I think I have gotten to the point when I can admit that I am totally obsessed with carrot cake. I’m not sure if it’s the fragrant spices that permeate through the house when it’s baking,  or the fact that I can consider it healthy because  it contains a vegetable. 😀

Carrot Cake Cookies

So when I came across carrot cake cookies on pinterest, I knew I had to make them. I adapted Martha Stewart’s recipe from her Cookies recipe book.

Carrot Cake Cookies

These carrot cake cookies, with white chocolate chips, are complemented beautifully by a lime buttercream frosting.

Carrot Cake Cookies
Carrot cake cookies, with white chocolate chips and a lime buttercream frosting.
Recipe type: Cookies
For the cookies
  • 1 cup (250g) unsalted butter/margarine
  • 1 cup light-brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 2 tsp NOMU sweet rub
  • 2 cups oats
  • 1½ cups finely grated carrots, (about 3 large carrots)
  • 100g (3.5 ounces) white chocolate, chopped
For the frosting:
  • ½ cup (125g) white margarine
  • 3 cups icing sugar
  • 1 ½ tbsp. lime juice
  • 1 tbsp water
For the cookies:
  1. In a bowl of an electric mixer with the paddle attachment, cream the butter, brown and white sugar together until light and fluffy.
  2. Add the eggs and vanilla extract and mix again
  3. Add the flour, baking powder, baking soda, salt, cinnamon and NOMU sweet rub and mix until incorporated.
  4. Mix in the oats, carrots and white chocolate.
  5. Leave the mixture in the fridge for at least an hour to chill.
  6. Preheat the oven to 180°C/350°F
  7. On a baking tray lined with baking paper, place ping pong sized balls of dough, quite widely spaced apart (the cookies spread a lot)
  8. Bake for 12 minutes, turning the tray around halfway through the baking time, to ensure that the cookies are baked evenly.
  9. Leave the cookies to cool completely before frosting.
For the frosting:
  1. In an electric mixer, beat the margarine until its really soft. (I use white margarine in order to get a bright white colour, you can use butter instead)
  2. Add the icing sugar a small amount at a time , beating until its incorporated.
  3. Add the lime juice and water and beat again.
  4. Place the frosting in a piping bag, and pipe onto a cookie, sandwiching it with another one.




  1. says

    i love carrot cake and make it quite often because it is one of those eggless cakes that always turns out perfect. I will have to try this recipe–but i will omit the eggs

  2. says

    Brilliant idea! I also love the smell of carrot cake, but unforyunately not the taste! (A result of over indulging when I was preganant with my first!)

    • says

      Hi Cat, Nomu sweet rub is a mixture of vanilla sugar and cinnamon. You could just substitute it for 1 tsp of cinnamon to achieve similar results.


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