Soft and Chewy Spiced Carrot Cake Cookies


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Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey!

Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.

Spiced Carrot Cake Cookies

These carrot cake cookies weren’t originally in my plans. They’re the result of a carrot muffin failure. I was so disgusted that I couldn’t even bear to re-make the muffins. So I made cookies instead. Best call ever.

I had filled muffin cups to almost three-quarters full in an effort to get big puffy domed-top muffins. Unfortunately, what emerged from the oven were mushrooms, not muffins. Their tops sat flush on the pan and although they tasted fabulous, it was one big wall of conjoined muffin tops. Shudder.

The carrot cookies more than make up for the muffins, and if I had to choose, cookies trump muffins anyway. These easy Easter cookies are supremely moist, soft, and chewy without being cakey. I like my cake to be cakey, but never cookies.

They’re loaded with texture from the carrots, oats, raisins, and butterscotch chips. If you don’t like raisins or butterscotch, and prefer nuts and white chocolate, or nothing at all other than just carrots, suit yourself. I’m a raisin lover, and lately I’ve also been on a major butterscotch kick.

Bland carrot cake is so unappetizing, and as I mentioned when I made Carrot Cake and Cinnamon and Spice Sweet Potato Bread, orange vegetables can stand up to a lot of spices without becoming overpowered. In fact, they necessitate a heavier hand when adding spices.

The carrot cake cookies are pleasantly spiced, and just robust enough, but not overdone. Or course, season to taste based on your preferences.

Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.

I figure since there’s vegetables baked into them, a few extra cookies means a few extra servings of vegetables. Normally I don’t include nutrition information, but after scarfing three warm cookies off the baking tray without feeling like a lead balloon had landed in my stomach, I was curious about their stats.

I inputted the major ingredients into this site and used 22 as the servings since I made 22 cookies. Butterscotch chips weren’t listed an option so I used dark chocolate chips instead. However, I believe they artificially elevated the stats because dark chocolate is fattier and more calorically dense than butterscotch.

138 calories per cookie! 

If the optional raisins and baking chips were omitted, it would be less. But carrot cake isn’t carrot cake without raisins and I love butterscotch. And I will always eat cookies based on taste, not on stats. It’s a cookie; it’s not supposed to be healthy. If if happens to be, great; but if not, oh well.

Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.

These carrot cake cookies are a new favorite and are some of the best cookies I’ve made all year, and I bake a new cookie recipe nearly every week. 

In large part due to the spices used, they remind me of a perfect slice of carrot cake, minus any cakiness, and I kept reaching for one more. One more.

They have soft, tender interiors with chewy edges. They stay moist for days and get softer the second and third day because brown sugar is hydrophilic (absorbing atmospheric moisture), rather than drying out.

Juicy raisins, oats, carrot shreds, and sweet butterscotch chips lend so much chew factor and texture. I live for those thick, dense, loaded-up bites.

Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.

What’s in Carrot Cake Cookies? 

To make this easy Easter dessert, you’ll need:

  • Egg
  • Unsalted butter
  • Brown sugar
  • Granulated sugar
  • Vanilla extract
  • Spices
  • All-purpose flour
  • Rolled oats
  • Baking soda
  • Grated carrots
  • Butterscotch chips
  • Raisins

Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.

How to Make Carrot Cake Cookies

First, combine the egg, butter, sugars, vanilla, and beat on medium-high speed until light and fluffy. Then, mix in the spices and dry ingredients. 

Scoop the cookie dough into mounds and place on a parchment paper-lined baking tray. 

Because this dough is soft, it MUST be chilled for at least 3 hours, overnight, or up to 5 days before baking. Do not bake with warm dough or the cookies will spread. If you want thick cookies, you must chill the dough. Plus, chilling it gives the spices and flavors time to marry.

Bake for 9 to 11 minutes, however I strongly recommend the lower end of the range. The carrot cookies firm up considerably as they cool, so don’t be afraid to pull them even if the tops look glossy and under-done. Overbaking will turn these softies in rocks, with overly browned bottoms.

Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.

Can I Use Instant Oats Instead of Rolled? 

No! Rolled oats (aka old-fashioned oats) are a must. Instant oats are too powdery and would result in dry cookies. 

Can I Add Nuts to the Cookie Dough? 

Yes, you’re welcome to use whatever mixture of butterscotch chips, raisins, and chopped nuts that you’d like. 

Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.

Can I Freeze Carrot Cake Cookies? 

Yes, baked carrot cake cookies can be frozen for up to 3 months. To thaw, place on your countertop or gently reheat in the microwave. 

Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.

Can I Frost Carrot Cake Cookies? 

I don’t see why not! I’m not sure how much cream cheese frosting you’d need to make, but I bet the frosting I used on these Carrot Cake Cupcakes would work well here. 

Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.

Tips for Making Carrot Cake Cookies

I prefer to grate the carrots by hand with a box grater using the coarsest blade. It’s three-quarters of a cup, about two medium carrots, and takes one minute. Bagged shredded carrots from the grocery store just aren’t the same and it isn’t a job worthy of dirtying my food processor.

I measure them by loosely piling them into a one cup measure, and as long as it’s at least three-quarters full, or a skimpy one-cup, that’s ideal.

After the dough comes together, I highly recommend using a medium 2-inch cookie scoop to form mounds and place them on a large plate. The dough is soft and messy and being able to dig into the mixing bowl as if it were a bowl of ice cream, using a scoop, is so much neater and easier.

Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey!

Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey!

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4.50 from 50 votes

Soft and Chewy Spiced Carrot Cake Cookies

By Averie Sunshine
These spiced carrot cake cookies have all the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 22
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  • 1 large egg
  • ½ cup unsalted butter, softened (1 stick)
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon allspice
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • pinch salt, optional and to taste
  • 1 cup all-purpose flour
  • 1 cup old-fashioned whole rolled oats, not instant or quick cook
  • ½ teaspoon baking soda
  • ¾ heaping cup grated carrots, loosely packed
  • ½ to ⅔ cup butterscotch chips, or white chocolate, optional
  • ½ cup raisins, or nuts, optional


  • To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl with hand mixer), combine the egg, butter, sugars, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes.
  • Stop, scrape down the sides of the bowl, and add the cinnamon, allspice, nutmeg, cloves, optional salt, and beat momentarily to incorporate.
  • Add the flour, oats, baking soda, and beat until just combined, less than 1 minute.
  • Add the carrots and beat to incorporate, about 30 seconds.
  • Add the optional butterscotch chips, raisins, and beat to incorporate, about 30 seconds.
  • Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out mounds of dough (I made 22) and place them on a large plate. Flatten mounds just slightly with heel of your hand.
  • Cover plate with plasticwrap and refrigerate dough for at least 3 hours, up to 5 days, before baking. Dough is far too soft and moist, and is unsuitable for baking until it’s been chilled or cookies will spread dramatically.
  • Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 per tray) and bake for 9 to 11 minutes (I recommend the lower end of that range), or until tops have just set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool, and baking too long results in cookies that set up too crisp and hard with overdone undersides (The cookies shown in the photos were baked for just over 9 minutes, with trays rotated at the 5-minute mark, and have chewy edges with pillowy, soft centers).
  • Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling.


  • As written, cookies are pleasantly spiced and robust, without being over-spiced, but dial down the amounts as written and adjust to taste if you’re particularly sensitive.
  • Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
  • Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.


Serving: 1, Calories: 146kcal, Carbohydrates: 18g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 20mg, Sodium: 45mg, Fiber: 1g, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easter Cookie Recipes:

Soft & Chewy Lemon Cookies — The cookies pack a powerful lemon punch, they’re soft and dense rather than cakey, and they’re thick enough to sink your teeth into.

Soft & Chewy Lemon Cookies

Frosted Springtime Sugar Cookie Bars — The bars are buttery soft in the middle with a bit of chewiness around the edges and have nice texture from the baked-in sprinkles. Cream cheese frosting and more sprinkles are the finishing touches.

Frosted Springtime Sugar Cookie Bars on white plate with sprinkles

Softbatch Glazed Lemon Cream Cheese Cookies — These super soft, very lemony cookies are topped with a lemon glaze that adds to the pucker-up power! 

Stacked Softbatch Glazed Lemon Cream Cheese Cookies

Strawberry Cookie Bars with Cream Cheese Frosting — The bars are incredibly easy to make because I used strawberry cake mix and it gives the bars exactly the consistency I want. Soft, chewy, and ironically not cakey.

Strawberry Cookie Bars with Cream Cheese Frosting and sprinkles

Frosted Soft Sugar Cookies — Super SOFT sugar cookies that just melt in your mouth!! To make things even better, they’re topped with the BEST sugar cookie frosting!

Overhead of Frosted Soft Sugar Cookies with sprinkles

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies — These oatmeal coconut chocolate chip cookies are packed with oats, shredded coconut, and semi-sweet chocolate chips. Sure to be a new favorite recipe!

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies stacked

Cream Cheese White Chocolate Chip Cookies — These soft and chewy white chocolate chip cookies use two special ingredients to achieve their pillowy texture: instant pudding mix and cream cheese!

Stacked Cream Cheese White Chocolate Chip Cookies

Originally published April 29, 2013 and republished March 27, 2020 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. Hi! I made these last week and, overall, they were amazing. They did end up a little flimsy and runny in the middle. I cooked them for over 9 minutes.  I was curious, do you wring out the carrots at all? Thank!!

    1. No I don’t but it’s also summer now and humid and baked goods tend to naturally just be more moist and soft. I also recommend King Arthur Brand flour if you can find it. Best for baking and really combats issues like this.

  2. I don’t have allspice so what can I use to replace it as with the virus going on I try real hard to stay out of the store. Any suggestions please let me know.

    1. I think if you just up the amount of cinnamon, cloves, and nutmeg a little bit it will totally compensate for any lost flavor. You could also always play around with other spices like ginger or white pepper.

  3. 4 stars
    These cookies turned out awesome, although the cooking time was more like 15 minutes for me, otherwise the middles were still batter. I stuck the cookie trays in the freezer for a few minutes instead of refrigerating 😬 worked fine for me! Great recipe especially with some cream cheese frosting :) the ads on this page are truly obnoxious though and almost make it unreadable on mobile

    1. I think that you had a longer bake time because you put them in the freezer already formed into cookies. I use a similar process when I want a molten center in a chocolate soufflé. I don’t think its truly an issue with this recipe. Ps. sry I don’t mean to be a know it all. I just want to make sure other readers don’t over bake their cookies.

  4. Can the dough just be chilled in one bowl and then spooned out when ready to bake, or does it make a difference if they are already spooned out before chilling?

    1. Not unless you want to chisel out rock hard dough and bend your spoon or cookie scoop :)

      So form the balls, chill, bake.

  5. These are THEEEEE best cookies!!! We made them last night to have a road trip snack for today. Well, 6 were gone after cooling 10 minutes. After that we figured we better not take the rest because they’d be gone before our driveway was cold. We bagged a few for today & put the rest in the freezer. Thank you so much, can’t wait to share this recipe with our grandkids:)

    1. Thanks for trying the recipe and I’m glad it came out great for you! So great that they were almost gone before they came out of the oven :) I love that you love these cookies…ME TOO! They’re one of my personal faves! So glad you enjoyed them, too!

  6. Epic fail. So dissapointed these didn’t turn out and I followed recipe to “a tee”. Worst part? I doubled the recipe…ugh

    1. If you give me more info I may be able to help troubleshoot what and where things took a wrong turn. When baking with fruit/veg, there are some variables to consider. I am sorry they didn’t work for you but thanks for trying the recipe.

    1. Thanks for pinning and sharing! And they’re some of my fave cookies because there’s so much texture and they’re super soft & chewy!

  7. Made a batch of these a couple days ago and everyone loved them! I made a few subs so that they would be dairy free, but other than that, followed the instructions as written. Thanks for sharing recipes that not only look delicious, but taste just as good. I know I can trust your recipes!

    1. Thanks for saying you can always trust my recipe and good for you for pulling off a dairy-free version! That is awesome :)

  8. I made these and they are AMAZING! I did both nuts and raisins, and white chocolate chips. Now how to turn this into a cake recipe?! No recipes seem to compare to how rich and full of flavor these are!

  9. I was literally just thinking I wanted carrot cake in the form of a cookie. I love carrot cake! and even better in a cookie instead of making the whole big cake – the flavours are just delicious! the addition of chocolate chips is even better

  10. Must admit I fill my muffin tins all the way to the top and most of the time I end up with a giant muffin top, but that’s kinda how I like my muffins – like my patented recipe :) These cookies look great! I think they’d make an excellent breakfast and pretty healthy and balanced – at least more than the pie I ate this morning ;)

  11. Hi Averie! For some reason your site is not loading all the way for me? I’m not sure if you’ve had this problem or maybe it’s just me? Just thought I’d let you know.

    ANYWAY these cookies! Oh my. I think I’m in love.

  12. I’m absolutely loving that you added butterscotch chips to these! That sounds so fabulous. Definitely need to make them…maybe with a cream cheese glaze? Overkill? Yum though! Haha. Pinned :)

  13. I’ve had that happen with more recipes than I can count. It doesn’t work out the first time around and I completely reimagine it the second time and that second idea turns out even better. I love the idea of carrot cake in cookie form!

  14. I love when baking mistakes turn into a baking success. These cookies look and sounds fabulous! A lot of people don’t seem to like carrot cake, but I am a huge fan! These cookies would go great with a spoonful of cream cheese frosting. :) (But then I guess that would make these skinny cookies not quite as low in calories….)

  15. Hi Averie. You come up with the darndest recipes. I have made carrot cake and muffins for more than 50 years and would never have thought of turning muffins into cookies. Can not wait to try these. They dound delicious.

    1. And they are so good because they taste like a cookie, chewy without being just like a big puffy muffin top, which was a little tricky to get down-pat, but I think you’ll love them! I would love to try your 50+ year old recipe for carrot cake and muffins…that is so wonderful you have such a timeless recipe!

  16. I am so on board with this idea! It’s so unique – I was just wondering the other day about a carrot cake ice cream, but I never even thought of cookies. They sound amazing and I hope to try them soon!

  17. In baking, as in art, there are no mistakes – only discoveries. :) These cookies look wonderful – please send over a dozen asap!

    1. I just happened to have discovered elbow grease after scrubbing that muffin explosion pan :)

  18. So funny how when we do things unintentionally and everything turns out better than expected. And these turned out definitely perfect, Averie! I’m the same way when it comes to carrots…in fact, my sis was with me at the grocery store and wanted to me purchase the shredded carrots in the bag. And I opted for the regular ones. Love this recipe…the spice and everything about it!

  19. That is seriously one gorgeous cake! I love the chewiness of it and the calorie count is even better!

  20. The butterscotch chips totally take these cookies to the next level!! I tried some carrot cake cookies back when I was trying not to eat dessert. I used almond meal and barely sweetened them, and they were disgusting. Like a million times worse than one big muffin top. I actually threw out cookies which has never happened before. These, however, wouldn’t last 10 minutes in my house!

    1. I’ve seen that done in raw/vegan cookbooks and frankly it sounds disgusting and I don’t know how some of these authors pass that off as a ‘cookie’…hardly. These are the polar opposite and are so good! I hope you try them!

  21. carrot cake is the only cake I really like, so I am totally going to be in love with these I just know it! they look SO good!

  22. These cookies look like fun, I always like carrot cake so I will certainly love these!

  23. These cookies speak to my undying love of carrot cake! The one of many things I love about cookies is that they don’t feel like lead in my stomach when I eat more than one which I usually do.

  24. Gosh, can these get any puffier and softer and chewier? I don’t think so. And I don’t even like carrot cake, yet I’m finding my nails clawing at the screen for them. They’re perfect, Averie!

    1. Wait you don’t like carrot cake? I had no idea! I am sort of surprised by that one! I bet these would convert you :)

  25. I do love carrot cake in all forms…I have made cookies, donuts, and cake. What a fun cookie!!! I am glad you made the cookies instead of the muffins again…cookies are way much more fun :-) And raisins and butterscotch chips sound awesome together!!!

  26. I love carrot cake! I am with you on grating them by hand- the pregrated carrots don’t taste like carrots at all! Freshly gratted carrots are head and shoulders better. Like the idea of cookies!

  27. I love that the texture is chewy and not cakey … don’t get me wrong I love cake but I’m with you on that cookies are better when chewy : ) And I do love carrot cake!

  28. I’ve made carrot cake cookies too and I agree. Cookies>>>Cake, no matter what flavor. GREAT idea with the butterscotch chips!! I can see these with white chocolate chips too – kind of the cream-cheesy like “frosting” in chip form.

    My stomach just growled. For real.

  29. I LOVE carrot cake cookies! These look so perfect right now!

    P.S. It was good great to finally meet face-to-face, gorgeous ;)

    1. You too sweetie! I had a lonley lil one at home Fri nite and overslept Sat. morning. Whoops! :)

  30. Love this idea! I love carrot cake and cookies, fabulous idea to combine the two. BTW, we missed you Saturday! I thought you’d be around all weekend.

  31. Just divine! I can’t get butterscotch or white chocolate chips in Taiwan, but I think I might just have to attempt these with plain ol’ semi-sweet chocolate chips and see what happens. And then I won’t feel guilty about eating them since there are carrots involved :-)

  32. Averie, I need you to open a bakery, so I could order dozens and dozens of these!! These cookies are completely MY type of cookie. :)

  33. And…you know how much I adore carrot cake, right? I feel like this kitchen fail of yours was kismet…because the world needed a non-cakey Carrot Cake Cookie! Absolutely CANNOT wait to bake a batch of these! Because I’m the sharing type, I may need to double the recipe so there’s enough to go around. Thanks for sharing, Averie! Each and every day, you just blow my mind. Pinning to group boards! xo

    1. Thanks for the pins to the group boards and for your sweet comment & support, as always :)

      a non-cakey Carrot Cake Cookie! <-- and yes, they are totally NON cakey!

  34. Carrot cake has and always will be one of my weaknesses, Averie! And the combination of carrot cake with oatmeal cookies (another fave) and butterscotch (yes another fave)… my head is spinning. Three of my favorites into ONE amazing cookie. It’s so funny – some of my favorite (and most popular) recipes come from baking failures. That’s how we learn, right? Not everything can be perfect. But from something terrible, something wonderful may be born. A carrot cake cookie that doesn’t look or taste cakey is hard to find! And you delivered it with success. Pinning these – they look amazing!

    I love both cookies and muffins but… cookies will always win. ;)

    1. a non-cakey Carrot Cake Cookie is just what these are and like pumpkin whoopie pies, I had really only seen carrot cake cookies that looked sort of like that; flat saucers that looked like cakes, in cookie form. Not my scene (although I do love pumpkin whoopie pies but that’s another post). I was trying to do what you do with the domed muffins. Seriously, I was doubting myself but kept thinking, well, Sally does it all the time. And have had success with the 3/4+full in the past on other recipes, but not on that one!

      I have a recipe for carrot cake cookies in Peanut Butter Comfort but I wrote it…like 2 yrs ago. One of the first recipes I ever wrote and can’t even tell you what I did :)

      Thanks for the pin!

  35. I saw these cookies and said, “Oh my God” out loud. I’m a huge carrot cake fan, and these cookies are the cookie equivalent! Got ’em pinned!

  36. This is such a great idea! I’m going to make these for my dad’s birthday. They’re two of his favorites combined! :D

  37. You must be reading my mind because my husband recently made a request for carrot cake cookies. I’m pinning this now and will probably try making these this weekend!

  38. A Disney chef once told me that sometimes the best recipes come out of mistakes, which is something I always try to keep in mind when a recipe doesn’t turn out the way I want it to. These cookies look great!

    1. A Disney chef…wow that’s impressive that you seem to be on a first name basis with one!

  39. I jeez I hate recipe failures but these cookies sound absolutely perfect, so clearly even the failure was meant to be :)

  40. Wow! I’ve never had a carrot cake cookie! I would’ve expected more cakiness but somehow you’ve made it into one of the most delicious looking COOKIES I’ve ever seen! This is so different I’m just gonna have to try it … I love going crazy with spices, hmmm yum, they are my favorite:) And with all this ingredients I bet there is a lot of texture. I wish my recent muffin disaster had turned out so well! Just curious – could this recipe still be made into muffins if I didn’t over fill them? Either way – awesome job! The concept and pictures have me hook, line, and sinker!

    1. No – this is a totally DIFFERENT recipe than the one I used for the muffins. This is cookie dough. That was muffin batter. Apples and oranges. For you and anyone else reading this, don’t try to make muffins using cookie dough. Won’t work :)

      1. Okay! Good to know! I have enough kitchen disasters waiting for me already;) Thanks!

  41. I loved that you turned a kitchen fail into these awesome cookies!! Plus, I love that they are actually kind of healthy! Score!

  42. I do not like carrot cake. I do, however, really like these cookies. Sometimes a “failure” is a good thing even though it can be so darn frustrating!! I am so in love with butterscotch chips, I think it was a fantastic idea to include them in these cookies!

  43. A carrot cake cookie?!? Wow…this is fabulous! I love carrot cake and I also love cookies, so this is the most perfect combo!

  44. Mmm! I am a sucker for anything termed “carrot cake.” I wonder if I could sub part of the butter for greek yogurt? I’m sure I’d get an even softer cookie, probably more cake-like… hmm…

    1. I think it would take it into cake-like territory, i.e. the dreaded cakey territory – which is not my preference but go for it! I only like my cake to be cakey :) Not cookies or brownies!

  45. I love carrot cake dearly, so seeing it in cookie form makes my morning bright and happy! Def adding this to my recipes to try – thanks.

  46. Yay for turning a muffin disaster into something amazingly delicious! I love carrot cake flavors however I can get em and these cookies sound pretty perfect.

  47. Yum, these cookies look amazing!!! I prefer cookies over muffins too and love that you were able to save these by creating these delicious looking cookies. Love carrot cake so can’t wait to try these :)

  48. Oh man, I love this recipe for so many reasons! I love carrot cake but I love cookies more than I love cake… So, these are perfect. :) And I love the simple ingredient list too! I always have these things on hand, which is good and bad – I could whip them up at any time, but I also might eat more of them than I should. :-D

    1. Girl they are highly addictive and I had to hide them from myself! I loved them so much and if you’re a carrot cake fan (and with all the ingredients on hand no less!) you will love them I bet! LMK if you end up trying them :)

  49. There’s nothing better than when a recipe fails but turns into something else delicious! These look so great, and right up my alley! My best friend’s birthday is coming up, and her favorite dessert is carrot cake. I usually make a cake or cupcakes or her, but I like the idea of cookies to change it up! Going to make for her – pinned!

    1. Thanks for the pin and I bet your friend will LOVE these if she’s already a carrot cake fan. I think I like them better than actual carrot cake!

  50. I’ve never had a carrot cake cookie but I love this recipe–lots of texture and spices! I could easily give them a smear of cream cheese frosting or make a sandwich out of them. The butterscotch chips really do it for me–what a great idea! My homemade mayo was successful, easy and has been a great base for other sauces and dressings. I used 1 whole egg and 3/4 cup oil (half batch). I whirled the egg in the vita (on a speed of around 2-3) then set a styrofoam cup (with a hole poked in the bottom) on the lid and poured the oil into the cup so it would drip in slowly.

    1. Your mayo sounds wonderful. I may have to give it a go one day.

      And this carrot cake cookie is so good- it’s just packed with texture and chewiness and so much good stuff. I loved these things! I had to try to hide them from myself :)

  51. I love how you turned a kitchen fail into these awesome cookies. Cookies are more fun to eat anyway :)

    So fun meeting you this weekend, Averie! I just wished we were able to spend more time together!

  52. Carrots!! Great save. I can’t stand when recipes go bad. I usually perk up when I can turn them around though. I have been thinking about carrot cake and butterscotch chips! But not together. Now I am! :D haha

    1. Girl I was SO TICKED about the muffins. Like I had this feeling I was overfilling them but was pretty sure I’d be okay. Then 2 mins into baking they were starting to explode up in height and I knew I was doomed. Sigh. But honestly, the cookies are way better than the muffins were and butterscotch complements the carrots and the spices. It’s just so good in here!

  53. Carrot cake is a favorite for me! I actually recently made carrot cake waffles, and was thinking of doing a carrot cake themed week on my blog, this recipe is going on my to try list!

    1. I love the idea of a carrot cake themed week! Mmmm, I’d love to recipe test for that one :) And your waffles sound delish!