Soft Batch Chocolate Chip Carrot Cake Cookies

By Rachel // April 9, 2014 // 51 comments //

Your favorite soft batch chocolate chip cookie with a fun seasonal spiced carrot “cake” twist.

Your favorite soft batch chocolate chip cookie with a fun seasonal spiced carrot cake twist. Egg free! Recipe at bakedbyrachel.com

I’m not a cake-y cookie person, unless it’s a whoopie pie. And that’s a whole other topic because those kind of aren’t really cookies. I’d classify those more as cupcake tops or muffin tops. They’re spongey cakes shaped like a cookie with some kind of delectable sandwich filling. Not cookies. But I’m getting off topic here… I don’t like my real, totally actual, cookies to be cake like.

Pumpkin cookies are often extremely cake like and that’s just a bit no-no for someone who doesn’t want a cake like cookie. Which is why I made soft batch pumpkin cookies this past year. When Spring rolled around, it was my quest to make delicious non-cakey carrot “cake” cookies. I know, there’s no way getting around that name. The flavor of the cake without the texture. It’s kind of like Spring heaven in cookie form, at least if you consider spiced carrot recipes to be heavenly.

Your favorite soft batch chocolate chip cookie with a fun seasonal spiced carrot cake twist. Egg free! Recipe at bakedbyrachel.com

These cookies are the perfect soft batch chocolate chip carrot “cake” cookies and bonus, egg free! If you have an egg allergy or know someone that does, this is the perfect recipe for them to whip up this Spring.

Non-cake like cookies, loaded with spiced carrot cake flavor and studded with semi-sweet chocolate chips throughout.

My kids totally got a kick out of these cookies. “Mom put CARROTS in the cookies!” And then they gobbled them up. I’m sure yours will too! Be sure to add this fun recipe to your Spring baking plans!

Your favorite soft batch chocolate chip cookie with a fun seasonal spiced carrot cake twist. Egg free! Recipe at bakedbyrachel.com

Print Recipe

Soft Batch Chocolate Chip Carrot Cake Cookies

Your favorite soft batch chocolate chip cookie with a fun seasonal spiced carrot "cake" twist.
Prep Time10 mins
Cook Time11 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Cookie
Servings: 2 dozen

Ingredients

  • 10 Tbsp unsalted butter softened
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 1/3 C carrot finely shredded
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • Pinch of ground cloves
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 2 C all purpose flour
  • 1 C semi-sweet chocolate chips

Instructions

  • In the bowl of a stand mixer, cream together butter and sugars. Mix in finely shredded carrots, vanilla and remaining dry ingredients (reserving chocolate chips). Increase speed as needed, mixing well until no streaks remain. Stir in chocolate chips. Cover and chill until dough is nearly firm, at least 1-2 hours.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Use a medium cookie scoop to scoop dough, spacing dough at least 2-inches apart on prepared baking sheet. Press additional chocolate chips into cookie dough if desired.
  • Bake for 11-12 minutes or until edges. Allow cookies to rest on pan for 2 minutes before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container.

Notes

An original recipe from Baked by Rachel

More Spring recipes to try:
Mini lemon meringue cheesecakes
Strawberry oatmeal crumb bars
Milk chocolate mud cups
Lemon shortbread tartlets
Carrot cake cupcakes with maple cream cheese frosting
Mini lemon lime cheesecake
Lemon sugar cookies
Lemon blueberry muffins

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51 Responses to “Soft Batch Chocolate Chip Carrot Cake Cookies”

  1. #
    1
    Stacy | Wicked Good Kitchen — April 9, 2014 at 6:49 am

    Beautiful cookies, Rachel! I love that you combined carrot cake with chocolate chip cookies with an ideal texture. Yum! Thanks for sharing. Pinning!

    • #
      1.1
      Rachel — April 10, 2014 at 2:07 pm

      Thanks Stacy!

  2. #
    2
    Chichi — April 9, 2014 at 6:53 am

    I love the idea of carrot choc chip cookies. This recipe is going on my spring baking plan, most definitely.

    • #
      2.1
      Rachel — April 10, 2014 at 2:07 pm

      Enjoy! :)

  3. #
    3
    Chloe @ foodlikecake — April 9, 2014 at 7:16 am

    Such amazing cookies! I love that they’re not cakey!

    • #
      3.1
      Rachel — April 10, 2014 at 2:08 pm

      Thanks Chloe!

  4. #
    4
    steph@stephsbitebybite — April 9, 2014 at 8:55 am

    Say WHAT?!! Why has no one ever put chocolate chips with carrot cake before. And as a cookie. OH MY

    • #
      4.1
      Rachel — April 10, 2014 at 2:08 pm

      Thanks Steph :)

  5. #
    5
    Leah | So, How's It Taste? — April 9, 2014 at 9:15 am

    I love soft batch cookies! These sound fantastic with the carrot cake twist!

    • #
      5.1
      Rachel — April 10, 2014 at 2:08 pm

      Thanks Leah!

  6. #
    6
    Ilona @ Ilona's Passion — April 9, 2014 at 10:47 am

    Carrot cake cookies, yummy!

    • #
      6.1
      Rachel — April 10, 2014 at 2:08 pm

      Thanks so much!

  7. #
    7
    Gina @ Running to the Kitchen — April 9, 2014 at 11:02 am

    Your soft batch cookie recipes kill me! I want these NOW.

    • #
      7.1
      Rachel — April 10, 2014 at 2:08 pm

      I knew you’d want them! :)

  8. #
    8
    Marie @ Little Kitchie — April 9, 2014 at 11:18 am

    These sound fabulous, and they look SO soft!

    • #
      8.1
      Rachel — April 10, 2014 at 2:09 pm

      Thanks Marie!

  9. #
    9
    Alaina {Fabtastic Eats} — April 9, 2014 at 11:22 am

    love these! I can’t stand cakey cookies either. If I want cake, Ill eat cake. I love my cookies soft and chewy..these sound perfect! veggies in cookies, totally something I can get behind..it makes me feel like they’re kiiiind of healthy! ;)

    • #
      9.1
      Rachel — April 10, 2014 at 2:09 pm

      Absolutely! Cake should be cake-y not cookies :)

  10. #
    10
    Jennie @themessybakerblog — April 9, 2014 at 1:42 pm

    Om nom nom! These look so chewy and amazing!

    • #
      10.1
      Rachel — April 10, 2014 at 2:09 pm

      Thanks Jennie!

  11. #
    11
    sally @ sallys baking addiction — April 9, 2014 at 1:53 pm

    Two of my favorites in one! These are a must try, Rachel.

    • #
      11.1
      Rachel — April 10, 2014 at 2:09 pm

      Thanks Sally!!

  12. #
    12
    Angelyn @ Everyday Desserts — April 9, 2014 at 2:57 pm

    I loooove carrot cake, but I’m totally with you – cakey cookies just aren’t good! These, however, look phenomenal! Great post, pinned it!

    • #
      12.1
      Rachel — April 10, 2014 at 2:10 pm

      Thanks so much Angelyn!

  13. #
    13
    Christine @ Cooking with Cakes — April 9, 2014 at 4:20 pm

    did you just combine carrot cake with chocolate chip cookies?! cause if ya did my head just exploded

    • #
      13.1
      Rachel — April 10, 2014 at 2:10 pm

      Mop on aisle 10! jK ;) Thanks Christine!

  14. #
    14
    Emily @ Life on Food — April 9, 2014 at 7:30 pm

    Carrots in cookies??? I am not scared I put carrots in lots of crazy things. These look and sound fantastic.

    • #
      14.1
      Rachel — April 10, 2014 at 2:10 pm

      Thanks Emily!

  15. #
    15
    JanetFCTC — April 9, 2014 at 8:21 pm

    What a cool idea! Besides looking like they taste fabulous, I love being able to sneak even a little more nutrition into something as decadent as a cookie.

    • #
      15.1
      Rachel — April 10, 2014 at 2:10 pm

      Right?! Such a sneaky way to eat more veggies.

  16. #
    16
    Anna @ Crunchy Creamy Sweet — April 9, 2014 at 10:18 pm

    Best looking carrot cookies ever! Pinned!

    • #
      16.1
      Rachel — April 10, 2014 at 2:11 pm

      Thanks so much Anna!

  17. #
    17
    Medeja — April 10, 2014 at 7:16 am

    These cookies look so tempting!

    • #
      17.1
      Rachel — April 10, 2014 at 2:11 pm

      Thank you! :)

  18. #
    18
    Terri/LoveandConfections — April 10, 2014 at 10:06 am

    These look so good. I’m going to have to make them.

    • #
      18.1
      Rachel — April 10, 2014 at 2:11 pm

      Thanks! :)

  19. #
    19
    Lauren at Keep It Sweet — April 10, 2014 at 3:38 pm

    Well, no egg means the batter is for eating;-) These cookies look so good, though, and I’m now dying to make them.

    • #
      19.1
      Rachel — April 11, 2014 at 7:26 am

      Precisely :) Of course I eat cookie dough no matter what lol

  20. #
    20
    Danae @ reciperunner — April 11, 2014 at 11:54 am

    I am so excited that you shared a recipe for these cookies! I’ve been thinking about making carrot cake cookies all week. I totally agree with you that cakey cookies usually aren’t my favorite, I like mine soft but more on the chewy side. These will be perfect to put out for Easter!

    • #
      20.1
      Rachel — April 13, 2014 at 9:17 am

      Thanks Danae!

  21. #
    21
    Nicole @Coco's Kitchen Lab — April 13, 2014 at 1:10 pm

    This is a very creative combination. My Mom loves carrot cake, I will have to keep this in mind for her.

    • #
      21.1
      Rachel — April 14, 2014 at 7:25 am

      Thanks Nicole!

  22. #
    22
    Amy @ The Nifty Foodie — April 13, 2014 at 9:33 pm

    These combination sounds fantastic! What a great idea!

    • #
      22.1
      Rachel — April 14, 2014 at 7:25 am

      Thanks Amy!

  23. #
    23
    nicole @ I am a Honey Bee — April 22, 2014 at 11:35 am

    killing me with the cookies posts.
    noms

  24. #
    24
    Claire — June 4, 2014 at 4:11 pm

    Hi, these did not seem to work for me- the batter was really crumbly even after chilled. I used margarine instead of butter, is this the problem?

    • #
      24.1
      Rachel — June 4, 2014 at 7:06 pm

      Margarine and butter are not interchangeable in baked goods. They have different fat properties and will give entirely different results.

  25. #
    25
    Apple — October 26, 2014 at 9:30 am

    Hi ! Loved this recipe so i couldnt wait to try it ;) though the dough turned out crumbly too ;( though it still tasted good but not softbatch , should i have compressed them mote together? Or pressed them once on the baking sheet? After the 1st batch i just added 2 eggs so they turned out cakey but it was still good ;) just really wanna perfect this recipe of yours ;)

    Thanks!!

    • #
      25.1
      Rachel — October 27, 2014 at 7:03 am

      Measurements need to be precise and mixed well. The dough will come together if using a stand mixer. Mixing by hand may require more effort, but the dough shouldn’t be dry at all.

  26. #
    26
    Lindsay — January 9, 2015 at 5:04 pm

    This recipe is great! I had my 4 yr old help me decide and he agreed carrots in cookies would be Ok with him.

    I wanted to use less butter – so instead I used 1 egg and Vitamixed it together with the carrot – which made a fluffy wet component and completely obliterated the carrots, and only used about 5-6 Tbps butter. I also used coconut palm sugar for the white sugar.

    Turned out so yummy and fluffy and just the right texture. Thanks!

    • #
      26.1
      Rachel — January 10, 2015 at 8:17 am

      So glad you both enjoyed them! :)

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