Origin Carrot Cake Cookies

Inspired by the beloved American carrot cake, these cookies take the same warm spices, shredded carrots, and textures and turn them into a portable, bite-sized treat — ideal for potlucks, lunchboxes, or anytime cravings.

What I Love About This Recipe

These cookies are soft, flavorful, and packed with texture. They deliver the comfort of carrot cake without the fuss of layering or frosting a full cake — and they pair perfectly with a cup of chai or coffee.

Also Read : Carrot Cake Loaf with Cream Cheese Frosting

Carrot Cake Cookies

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

140

kcal

Ingredients

• 1 cup all-purpose flour

• ½ cup rolled oats

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ½ cup brown sugar

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup finely shredded carrots

• ½ cup chopped walnuts or pecans (optional)

• ½ cup raisins (optional)

• Cream cheese drizzle (optional): 2 oz cream cheese, 2 tbsp powdered sugar, 1–2 tsp milk

Directions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt.
• In a large bowl, beat butter and both sugars until creamy.
• Add egg and vanilla; mix well.
• Stir in the dry ingredients until combined.
• Fold in shredded carrots, nuts, and raisins if using.
• Scoop dough by tablespoons onto prepared baking sheet.
• Bake for 12–14 minutes, until edges are lightly golden and centers are set.
• Cool on a wire rack. Drizzle with cream cheese mixture if desired.

Notes

• Use finely grated carrots for even texture.
• You can swap raisins for chopped pineapple for extra sweetness.
• Cookies stay soft for days — store in an airtight container.

The post Carrot Cake Cookies appeared first on RecipeWikki.

Origin No-Bake Carrot Cheesecake

This modern twist combines the warmth of classic carrot cake with the smooth decadence of cheesecake. Perfect for spring celebrations or anytime you want carrot cake without the baking fuss.

What I Love About This Recipe

It’s velvety and refreshing with just the right amount of spice. I love the texture contrast—crunchy crust, creamy top—and it’s so easy to make ahead. The perfect dessert for carrot cake lovers who crave something chill!

Also Read : Japanese Egg

No-Bake Carrot Cheesecake

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

250

kcal

Ingredients

• 1½ cups crushed spiced cookies or graham crackers

• ½ cup finely grated carrots

• ¼ cup melted butter

• 1 cup cream cheese (softened)

• ½ cup ricotta or whipped topping (optional for lightness)

• ⅓ cup powdered sugar (or to taste)

• 1 tsp vanilla extract

• ½ tsp nutmeg

• 2 tbsp lemon juice

• Optional: ¼ cup crushed pineapple (drained)

Directions

• Mix cookie crumbs, carrots, and melted butter. Press into a lined 8×8-inch pan. Chill while making the filling.
• In a bowl, beat cream cheese, ricotta (if using), and powdered sugar until smooth.
• Add vanilla, spices, lemon juice, and pineapple (if using). Mix until creamy.
• Spread filling over the crust and smooth the top.
• Refrigerate at least 4 hours or until firm.
• Slice into bars and serve chilled.

Notes

• or extra flavor, toast the crust crumbs first.
• Add chopped nuts or shredded coconut for texture.
• Keeps well in the fridge for up to 4 days.

The post No-Bake Carrot Cheesecake appeared first on RecipeWikki.