Carrot Cake Oatmeal Cookies

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1 cup butter - room temperature
1 cup packed brown sugar
1/3 cup white sugar
2 eggs - room temperature
1 ½ teaspoons Madagascar Vanilla Extract
1 ½ cup flour
1 ½ teaspoons Saigon Cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
3 cups quick cooking oats
1 cup shredded carrots
½ cup chopped walnuts
½ cup golden or regular raisins (optional)


Preheat the oven to 350°F.

In large bowl cream butter and sugars until light and fluffy, add eggs one at a time and then stir in vanilla.

In medium bowl combine flour, baking soda, salt, cinnamon, ginger, cloves, salt and oats.

Slowly add to butter mixture and stir just until combined. Fold in carrots, nuts and raisins if using.

Drop by spoonful’s onto baking sheet lined with parchment paper or Silpat and bake 12 to 15 minutes. Let cookies cool completely before transferring to wire rack.

Once completely cooled drizzle with glaze if desired.


1 1/2 cups powder sugar, sifted to remove any lumps
3 to 4 tablespoons milk
1 ½ teaspoons vanilla extract

Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.




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