The Best Soft Carrot Cake Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, chewy carrot cake cookies with a cream cheese glaze, made with almond flour and coconut sugar. Warm spices—cinnamon and nutmeg—and crunchy pecans add depth. A sophisticated take on carrot cake in cookie form.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- ½ cup coconut oil (room temperature)
- ¾ cup coconut sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- 2¼ cups (9 oz.) blanched almond flour
- ¾ cup grated carrots (squeeze out the extra moisture)
- ½ cup pecans (chopped and toasted)
- 2 oz. cream cheese (room temperature, use dairy-free if needed!)
- 2 tablespoons maple syrup
- 1 tablespoon milk of choice (I used almond milk)
- ½ teaspoon vanilla extract
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 152mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 47mg
- Calcium
- 58mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.