Nourish PA: Carrot Cake Cookies

All the flavors of carrot cake in a better-for-you cookie? Yes, please! Each batch has a full serving of vegetables (shredded carrots) in the batter, with applesauce to reduce the oil needed, and dates for a touch of sweetness, which helps lessen the amount of white sugar. The cookies have a lovely, soft texture and make a great snack or dessert treat!

Carrot Cake Cookies

Serves 6-8
Prep Time Cook Time Total Time
15 min 12 min 27 min


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup cinnamon applesauce
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract (optional)
  • 1 cup grated carrot (about 1-2 medium carrots, grated)
  • 1/2 cup dates, pitted and diced
  • 1/2 cup chopped nuts, such as pecans or walnuts


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  2. Whisk together flour, baking soda and baking powder in a large bowl. Create a well in the center of dry ingredients and add applesauce, oil, sugar, egg, and vanilla. Mix until combined. Stir in carrot, dates and nuts into cookie dough until evenly distributed.
  3. Portion dough into 1-inch balls and place on prepared baking sheet, about 2-inches apart. Lightly flatten dough balls with the palm of your hand. Bake until light golden-brown, about 10-12 minutes.
  4. Remove cookies from oven and allow to cool on baking sheet at least 10 minutes before serving.
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