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Cook: 10-12 minutes | Servings: 20


These Oatmeal Carrot Cookies are soft, delicious and taste like carrot cake! Serve plain or with cream cheese frosting.

  • 1 ½ cup old-fashioned oats
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and cooled
  • ¼ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 cup shredded carrots
  • ½ cup chopped nuts, if desired
  • ½ teaspoon vanilla

In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt.
In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar.
Add egg and vanilla and whisk well. Add carrots and nuts and stir in.
Combine wet ingredients with dry ingredients and stir until well incorporated.
Cover bowl with cookie dough and chill for at least 2 hours.
Preheat oven to 180ºC. Line baking sheet with parchment paper.
Scoop cookie dough with 1 ½ tablespoon size cookie scoop. Place 5 cm apart on sheet.
Bake for 10 – 12 minutes.

Shred on the small hole side of your grater. You don’t want long strings of carrots in your cookies.

Recipe tested and photo: Bernadene Prinsloo

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