Carrot Cake Cookies


  • 2 C All Purpose Flour
  • 1 t. Baking Powder
  • 1 t. Baking Soda
  • 1/2 C. Sugar
  • 1/2 C. Brown Sugar
  • 1/2 C. unsalted butter – room temperature
  • 1/8 t. salt
  • 1 eggs
  • 2 t. vanilla extract
  • 3/4 C. whole milk
  • 2 t. Cinnamon
  • 1/8 t. Nutmeg
  • 1 C. small shredded carrots (aprox. 3-4 Carrots)


Pre-heat the oven to 350 F. Measure all ingredients. Sift dry ingredients and set aside. Place carrots in food processor and pulse till carrots are a fine shred. Set aside. Place sugars and butter in a standard mixer and using the paddle attachment beat until sugar and butter are creamed. Add eggs and beat until light and fluffy and no traces of egg remain.
Next, combine the dry ingredients, carrots and milk to the sugars and blend until just combined. Using an ice cream Scoop place dollops of batter aprox. 2 inches apart onto a lined baking tray and bake for 11-13 minutes. Turn the tray halfway through baking for even browning. Cool on the tray and remove with a spatula and cool completely. Fill with your favorite cream cheese filling or just pop one off the tray and eat it on its own.

Checkout the step by step instructional video below:

About the Baker

Meet the Baker: Andrea Maranville is a self taught cook and baker from Sherrill, N.Y. What started as a hobby quickly turned into a passion for baking. In 2018, she got her big break in the baking world after competing on ABC’s “The Great American Baking Show – Holiday Edition.” It was there that she competed in 18 baking challenges and finished in the top three. Now Andrea has taken her passion for baking and turned it into her own business, Silver City Baking Company. Andrea also writes her own food blog Sweet Life of a Baker, where you can follow her story and view more of her recipes.

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Recipe Helpers

Stainless Steel Cookie Sheet Large – 14” x 17.5”

Weight: 3.2 lbs
Length: 14″
Width: 17.5″
Dishwasher Safe
Cladded Matel
18/10 Stainless Steel



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