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Carrot Cake Cookies

With Mazola® Vegetable Oil

Serving Size Icon


36 Cookies

Total Time Icon


35 Minutes

Skill Level Icon




  • 2 ⅓ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/3 cup Mazola Vegetable Oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated carrot
  • 1/2 cup chopped pecans
  • 1/2 cup flaked sweetened shredded coconut


  • 1 cup heavy cream
  • 8 ounces cream cheese softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, combine the first 8 ingredients.
  3. Using either a mixer, cream together the oil and sugars until they form a light and creamy consistency.
  4. Add eggs and vanilla to the creamed mixture, beating until well combined.
  5. Gradually add the flour mixture to the wet ingredients, stirring until just combined.
  6. Fold in the carrots, nuts, and coconut until evenly distributed throughout the batter.
  7. Using a 1 tablespoon cookie scoop, drop batter onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 8-12 minutes, or until the cookies bounce back when gently pressed. Allow the cookies to cool on the baking sheets for at least 5 minutes before transferring them to a wire cooling rack to cool completely.
  9. Once cooled, frost each cookie generously with cream cheese frosting, if desired.
  10. For frosting: Beat chilled cream in a bowl until stiff peaks form, then chill. In another bowl, combine cream cheese, sugar, and vanilla until well mixed. Gently fold in the whipped cream. Refrigerate any leftovers.