A quick stir-in of grated carrots not only makes these easy drop cookies reminiscent of spicy carrot cake, it also adds sweetness and keeps these cakey cookies moist. A drizzle of cream cheese frosting on top finishes off these better-for-you goodies perfectly.

Source: EatingWell.com, November 2017


Recipe Summary test

25 mins
1 hr 15 mins


Cream Cheese Glaze (Optional)


Instructions Checklist
  • To prepare cookies: Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.

  • Whisk flour, baking powder, pumpkin pie spice and salt together in a medium bowl.

  • Whisk brown sugar, butter, egg and vanilla together in a large bowl. Add the flour mixture, oats, carrots and raisins and stir with a wooden spoon until well combined. Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch.

  • Bake until the cookies are golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.

  • To prepare cream cheese glaze: If desired, combine cream cheese, confectioners' sugar and 1 tablespoon milk in a mini food processor; process until smooth, adding up to 1 tablespoon more milk, if needed, to achieve a thick glaze consistency. Drizzle the glaze over the cooled cookies.


To make ahead: Store unglazed cookies airtight at room temperature for up to 3 days; store glazed cookies in the refrigerator for up to 3 days.

Nutrition Facts

1 cookie
89 calories; protein 1.5g; carbohydrates 13.9g; dietary fiber 1g; sugars 7.4g; fat 3.3g; saturated fat 1.9g; cholesterol 15.4mg; vitamin a iu 674.4IU; vitamin c 0.3mg; folate 3.5mcg; calcium 22.7mg; iron 0.9mg; magnesium 5.4mg; potassium 57.8mg; sodium 76.5mg; added sugar 6g.

1/2 fat, 1/2 other carbohydrate, 1/2 starch