Carrot Walnut Cookies

There’s nothing like a freshly baked cookie, and these Carrot Walnut Cookies are the perfect treat! Made with real carrots and walnuts, they’re packed with flavor and sure to satisfy your sweet tooth.


  • 1 cup butter, 2 cups packed brown sugar, 4 (8 ounce) jars carrot baby food, 2 eggs, 2 tablespoons orange zest, 1 cup orange juice, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon salt, 4½ cups all-purpose flour, 1 cup chopped walnuts


1. Preheat oven to 350 degrees F (180 degrees C).

2. Beat all ingredients except flour and nuts in a large bowl with mixer on medium speed until blended (mixture will look curdled).

3. With mixer on low speed beat in flour just until blended. Stir in walnuts.

4. Drop by rounded tablespoon 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes until tops look dry. Cool on cookie sheet 1 minute before removing to a wire rack to cool completely. Frost with Orange Cream Cheese Frosting (see footnote for link to recipe).

Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 140
  • Fat: 7 g
  • Saturated fat: 3.5 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 1 g
  • Sugar: 10 g
  • Protein 2
Carrot Walnut Cookies

Can you put carrots in cookies?

Yes, you can put carrots in cookies! These oatmeal Carrot Cookies are a delicious and wholesome way to enjoy this healthy vegetable. The coconut oil gives them a soft yet satisfying texture, while the applesauce and honey provide natural sweetness. If you’d like to make them vegan carrot cookies, simply substitute maple syrup for the honey.

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How do you make vegan carrot cookies?

If you’re looking for a delicious vegan cookie recipe, look no further than these vegan carrot cookies! Made with quick-cooking oats, whole wheat flour, baking powder, cinnamon, salt, ginger, and carrots, these cookies are sure to please everyone. And the best part is that they’re also nut-free, making them perfect for those with allergies or sensitivities.

To make the cookies, simply mix together all of the dry ingredients in a large bowl. In a separate bowl, grate the carrots and chop the nuts into small pieces. Add wet ingredients to the dry ingredients and mix until everything is well combined. Scoop dough onto a baking sheet lined with parchment paper and bake at 350 degrees Fahrenheit for 12-15 minutes.

How long does carrot cake last?

Carrot cake is a rich, moist cake that is perfect for special occasions. When made correctly, it can last up to one week without drying out or becoming stale.

There are a few things you can do to extend the life of your carrot cake. First, make sure to wrap it tightly in plastic wrap or aluminum foil. This will help keep the moisture in and prevent the cake from drying out. Second, store the cake in a cool, dry place away from direct sunlight. A refrigerator is ideal, but if you don’t have one available, simply find a spot in your kitchen that stays relatively cool and doesn’t get too much sun exposure.

Assuming you follow these storage guidelines, your carrot cake should remain fresh and delicious for up to one week.

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How long to bake cookies?

There is no one-size-fits-all answer to this question, as the baking time for cookies will vary depending on the type of cookie and the type of baking pan used. For drop cookies, a baking sheet should be used, and the cookies should be baked for 8-10 minutes. For bar cookies, a 13 x 9 x 2-inch pan should be used, and the cookies should be baked for 25-30 minutes. For tart shells or cheesecake crusts, a 9-inch tart or springform pan should be used, and the dough should be baked for 20-25 minutes.

Can you use walnuts instead of pecans in carrot cake?

You can absolutely use walnuts instead of pecans in carrot cake! In fact, you can use any type of nut that you desire. Or, if you want a nut-free carrot cake, simply omit the nuts altogether. No other changes to the recipe are required.

Pecans and walnuts are very similar in taste and texture, so using one or the other will not make a significant difference in the final product. If you have a preference for one over the other, go ahead and use that type of nut. Otherwise, just use whatever type of nut you happen to have on hand.

Both pecans and walnuts add a nice crunch to the cake, so if you do omit them be aware that your cake will be slightly less crisp overall.

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