Last Updated on April 8, 2025
These Carrot Cookies are moist and flavorful, with a hint of cinnamon and nutmeg.
The orange color that you can see in the cookies comes from the addition of carrots and makes them look like a festive treat.
Easter is right around the corner and that means that it’s time to start thinking of your menu plans, and these easy cookies could certainly be on the top of the list. If you are looking for another Easter dessert that the kids will love you should check out this easy Easter pudding cups recipe.
Jump to:
- Why do Carrots and Pineapple go Together in Cookies?
- SAVE THIS RECIPE!
- ❤️ Why You’ll Love This Recipe
- 🥘 Ingredients
- 🔀 Substitutions
- 🌈Variations / Options / Add-Ins
- 🥄 Equipment Needed / Helpful Tools
- Tired of Ads?
- 🔪 How to Make Carrot Cookies
- 👩🍳 Pro Tips
- ❓ Recipe FAQs
- 🙏 Pairing
- SAVE THIS RECIPE!
- 📋 Recipe
- Pro Tips
- Recipe FAQs
Why do Carrots and Pineapple go Together in Cookies?
Carrots and pineapple each add something to the nutrition, texture and flavor of the cookies.
- Carrots are a source of nutrients like vitamins A, K, C, potassium, fiber, calcium and iron.
- Pineapple has some of the same nutrients, but also has Vitamin B6, folate, magnesium, phosphorous and zinc.
- Carrots, when grated, provide a natural source of moisture to help keep the cookies soft and chewy.
- Pineapple, when crushed and drained, also provides moisture to the cookies because it contains enzymes that can tenderize proteins.
- They both provide natural sweetness to the cookies, but pineapple also adds a tropical sweetness.
SAVE THIS RECIPE!
Enter your email below and I’ll send it straight to your inbox.
❤️ Why You’ll Love This Recipe
These delicious carrot pineapple cookies boast an array of flavors, including a sweet hint of cinnamon and nutmeg for an extra special twist. Vibrantly orange in color due to the addition of carrots, these dessert treats are sure to be a festive hit this Easter season.
- Ready in about 30 minutes: It only takes about 15 minutes of prep, 8 minutes to bake and 5 minutes to cool before you can enjoy these cookies.
- Perfect for picky eaters: Kids don’t always like to eat carrots, but they might be willing to eat a treat with the vegetable hidden inside.
- Fills the house with a delicious aroma: While these cookies are baking in the oven, your house will smell so good.
If you are looking for another easy Easter cookie recipe to make, give these carrot sugar cookies a try.
🥘 Ingredients
Making these homemade cookies is so simple. Just follow the instructions below and you will have soft and chewy cookies in no time at all.
- Flour: For this homemade recipe you will need all-purpose flour, or sometimes it’s called plain flour.
- White sugar: This balances the flavors of the spices and helps give the cookies a light golden color since it caramelizes during baking.
- Spices: You will need cinnamon, nutmeg, and ginger to make this tasty recipe. Together, these spices give the cookies a spiced carrot cake flavor.
- Oil: I like to use a neutral flavored oil like canola oil or vegetable oil.
- Crushed pineapple: You want some of the juice to keep the cookies moist, so you should just lightly drain it (pressing out excess liquid but not squeezing it dry).
- Carrot: Grated carrot blends better into the dough, ensuring even distribution without creating stringy pieces.
- White chocolate chips: They are a creamy, sweet contrast to the warm spices and the buttery taste of white chocolate is similar to cream cheese frosting that usually goes with carrot cake.
See recipe card for complete list of ingredients and quantities.
🔀 Substitutions
If you don’t have the ingredients you need or if you have different dietary preferences, see if you have these instead:
Flour: Use whole wheat flour for a heartier texture or gluten-free flour blend for a GF version.
White sugar: Swap with brown sugar for extra moisture or coconut sugar for a less processed option.
Spices: Use 2 1/2 teaspoons pumpkin pie spice instead of cinnamon, nutmeg, and ginger for convenience.
Oil: Substitute with melted butter for a richer taste, applesauce for a lower-fat version, or Greek yogurt for added protein.
Crushed pineapple: Use mashed banana or applesauce for a similar moisture effect.
Carrot: You could swap this for grated zucchini, just be sure to drain the excess water, although then they couldn’t be called “carrot cookies.”
White chocolate chips: You could swap these for whatever flavor chips you prefer or have on hand.
🌈Variations / Options / Add-Ins
Here are a few ways that you can personalize this sweet treat.
Flavor Variations: Add ½ cup chopped pecans or walnuts and ¼ cup raisins or dried cranberries for a classic carrot cake feel. Mix in ¼ cup shredded coconut and a little extra pineapple for a pina colada vibe.
Texture Add-Ins: Stir in toasted coconut, granola, or chopped nuts for extra crunchy texture. Mix in ½ cup golden raisins, dried apricots, or chopped dates for extra chewiness.
Healthier Tweaks: Replace 1 cup of flour with quick oats for a heartier texture or add 2 tablespoons chia seeds or ground flaxseed for extra nutrients. Use ½ cup honey or maple syrup instead of sugar and cut back on the chocolate chips for a lower sugar version.
For a brunch recipe with a carrot cake flavor, try these carrot cake scones.
🥄 Equipment Needed / Helpful Tools
You only need a few kitchen tools to help you make this delicious cookie recipe. Gather these tools and get ready to enjoy this tasty treat.
- Cookie sheet: This is where you’ll bake the cookies.
- Parchment paper: This will cover the baking sheet so you the cookies won’t stick to the cookie sheet and will be easy to remove.
- Electric mixer: I used a hand mixer.
- Mixing bowl: You’ll need a large mixing bowl (about 3 to 4 quarts) to make the cookie dough. This size gives you enough room to mix the the dry and wet ingredients without spilling.
- Box grater: This helps you to easily grate the carrots.
- Cookie scoop: For this recipe, a 1-tablespoon (small) cookie scoop, typically around #60 scoop size, is ideal. This ensures the cookies are uniform in size and bake evenly.
Tired of Ads?
Skip the distractions and get straight to the good stuff with Wonder Mom Premium!
As a member, you'll enjoy:
✅ Ad-free browsing for a seamless recipe experience
✅ Printable kitchen guides & meal-planning tools
✅ Exclusive discounts & members-only freebies
Join today and make cooking stress-free!
🔪 How to Make Carrot Cookies
Making this recipe is so simple, just follow the step-by-step instructions below and you will have a delicious Easter friendly dessert in no time at all.
Step 1: Preheat Oven and Prepare Baking Sheet
Preheat the oven to 350 F. Prepare two cookie sheets by lining them with parchment paper or silicone baking mats.
Step 2: Combine the Dry Ingredients
Whisk together the flour, white sugar, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
Step 3: Add in the Wet Ingredients
Stir in the oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes or until well combined.
Step 4: Fold in Additional Ingredients
Fold in the pineapple, carrots, and white chocolate chips until thoroughly mixed.
Step 5: Shape the Cookie Dough
Shape the cookie dough into 1 tablespoon balls with a cookie scoop. Place the balls on the prepared pan.
Step 6: Bake the Cookies
Bake for 8-12 minutes, until the cookies are done (edges are lightly golden and tops are set and slightly cracked).
Step 7: Cool the Cookies
Allow the cookies to cool on the baking sheets for two minutes before moving them to a wire cooling rack to finish cooling for about 5-10 minutes.
Step 8: Serve and Enjoy
Serve the cookies after your traditional Easter dinner for a sweet way to end the night.
👩🍳 Pro Tips
Here are a few tips to make sure that these cookies turn out perfectly for you.
- When measuring the flour, spoon and level the flour instead of scooping it directly, which can pack it down and make cookies dry.
- Mix the wet and dry ingredients just until combined to avoid dense cookies.
- If the dough feels too soft, chill for 15-20 minutes before scooping to prevent spreading.
- Place the cookie dough balls at least 2 inches apart to allow for slight spreading.
- Garnish with a sprinkle of cinnamon sugar right before baking for extra texture and sparkle.
❓ Recipe FAQs
Once cooled, store the cookies in an airtight container for up to 5 days.
Yes! Cool the cookies completely, layer them between parchment paper, place in a freezer bag or airtight container and freeze for up to 3 months.
Yes, you can make the cookie dough ahead of time and store it covered in the refrigerator for up to 48 hours. Allow the dough to sit at room temperature for 10-15 minutes before scooping.
🙏 Pairing
These are my favorite dishes to serve with these Carrot Cookies:
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
SAVE THIS RECIPE!
Enter your email below and I’ll send it straight to your inbox.
📋 Recipe
Carrot Cookies
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
- Cookie Sheet
- Parchment paper
- Electric mixer
- Mixing bowl
- Box grater
- Cookie scoop
Ingredients
- 2 1/2 cups flour
- 1 1/2 cups white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/3 cup oil of choice canola oil or vegetable oil
- 2 eggs
- 2 teaspoons vanilla
- 1/4 cup crushed pineapple lightly drain it (pressing out excess liquid but not squeezing it dry)
- 1 carrot grated
- 1/2 cup white chocolate chips or more as desired
Instructions
- Preheat the oven to 350 F. Prepare two cookie sheets by lining them with parchment paper or silicone baking mats.
- Whisk together the flour, white sugar, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.2 1/2 cups flour, 1 1/2 cups white sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger
- Stir in the oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes or until well combined.1/3 cup oil of choice, 2 eggs, 2 teaspoons vanilla
- Fold in the pineapple, carrots, and white chocolate chips until throughly mixed.1/4 cup crushed pineapple, 1 carrot, 1/2 cup white chocolate chips
- Shape the cookie dough into 1 tablespoon balls with a cookie scoop. Place the balls on the parpared pan.
- Bake for 8-12 minutes, until the cookies are done (edges are lightly golden and tops are set and slightly cracked).
- Allow the cookies to cool on the baking sheets for two minutes before moving them to a wire cooling rack to finish cooling for about 5-10 minutes.
- Serve the cookies after your traditional Easter dinner for a sweet way to end the night.
Video
Notes
Pro Tips
- When measuring the flour, spoon and level the flour instead of scooping it directly, which can pack it down and make cookies dry.
- Mix the wet and dry ingredients just until combined to avoid dense cookies.
- If the dough feels too soft, chill for 15-20 minutes before scooping to prevent spreading.
- Place the cookie dough balls at least 2 inches apart to allow for slight spreading.
- Garnish with a sprinkle of cinnamon sugar right before baking for extra texture and sparkle.
