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Carrot cake breakfast cookies

Soft and pillowy carrot cake breakfast cookies that taste like carrot cake. Loaded with carrot, dried fruit and nuts. Perfect for breakfast or as a snack.

I finally created these beautiful carrot cake breakfast cookies. Just right in time for Easter season. But honestly guys, I hope that you will love these carrot cake breakfast cookies as much as we do and you will bake them all year round!

Carrot cake breakfast cookies

What do carrot cake breakfast cookies taste like?

I was not sure how I should call my new baked goodies, as they are not your average boring carrot cookies. At least, this is what people who tasted my cookies told me. They said that these cookies taste like an actual carrot cake ‘spiked’ with some dried fruits and nuts.

Carrot cake breakfast cookies have a soft, pillowy and cakey texture, exactly like a carrot cake! I have added a very generous – 400g – of shredded carrots and also a very generous amount of dried fruits – like cranberries and raisins. Moreover, I was not shy on adding walnuts, pistachios and homemade candied orange peel as well. Oh and don’t forget the zingy lemon drizzle on top!

As a result, these carrot cake breakfast cookies are quite sweet. At the end of the day, it is a cookie and it is supposed to be sweet! I am mentioning it in advance to spook any moaners or Karens (no offence to normal women named Karen) who do not mind sugar!

Carrot cake breakfast cookies

In my opinion these cookies are perfect for breakfast or as a mid day snack. They will give you lots of energy to start your day or will boost you in between your busy schedule. Why should you buy expensive breakfast cookies loaded with nasty ingredients? Is it not better to make your own cookies and know what you put in your body?

Carrot cake breakfast cookies

Carrot cake breakfast cookies are very easy to make and require a minimum effort. My friends made them many times and they keep saying how lovely these cookies are!

If you are looking for more baking recipes with carrots I can recommend you the following:

I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.

Recipe source – my own.

Enjoy!

Carrot cake breakfast cookies

Soft and pillowy cookies that taste like carrot cake. Loaded with carrot, dried fruit and nuts. Perfect for breakfast or as a snack.

Prep Time 20 mins Cook Time 14 mins Rest Time 30 mins Total Time 1 hr 4 mins Difficulty: Beginner Servings: 28 Best Season: Suitable throughout the year

Ingredients

Lemon drizzle

Instructions

  1. Be prepared, have all your ingredients ready, weighted.

  2. Prepare two large baking trays lined with baking paper and set aside.

  3. In a medium bowl add dry ingredients: AP flour, baking soda, cinnamon, cardamom, nutmeg, ginger, salt and stir until combined. Set aside.

  4. In another medium bowl add melted and cool butter, white sugar and brown sugar and mix for about 2 minutes until combined.

  5. Add vanilla extract and eggs and mix for about 3 minutes until all ingredients are combined.

  6. Add dry ingredients to wet ingredients and mix together with a spoon. until you can not see any more flour lumps. Please do not overmix the batter.

  7. Stir in shredded carrot, nuts, dried fruits and orange peel.

  8. Place bowl with the mixture into the fridge for about 30 min.

  9. When you are ready to bake, preheat your oven to 170°C fan assisted oven.

  10. Scoop cookie mixture onto prepared baking sheets about 5 cm apart (as cookies will spread). I use a medium cookie scoop and the average weight of a single cookie portion  is 35-40 grams each.

  11. Bake cookies for about 12-15 min until golden.

  12. When cookies are ready, remove baking sheets from the oven and allow the cookies to rest on baking sheets for 5 minutes. Cookies will be very soft but they will firm up.

  13. After 5 minutes, transfer cookies on a cooling rack and let them cool down completely.

Lemon drizzle

  1. Add lemon juice and lemon zest in a small bowl.

  2. Add icing sugar and mix until sugar dissolves.

  3. Drizzle mixture on your cookies.

Storage

  1. Store cookies in an airtight container in the fridge for up to a week.

  2. Enjoy!

Keywords: breakfast cookies, carrot cake, cookies, Easter
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