All the warm, spiced goodness of carrot cake, now in cookie form. These colourful, soft cookies are easy to whip up and perfect for dessert platters, lunchbox treats, or snacking while you prep the big meal. They’re sweet, comforting, and full of that classic carrot cake with additional flavours from each coloured carrots profile.
Rainbow Carrot Cookies
Ingredients
- 1/2 cup Gwillimdale Farms Rainbow Carrots, shredded
- 3/4 cup brown sugar
- 3/4 cup salted butter, softened
- 1 large egg
- 2 tsp vanilla extract
- 3/4 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 1/2 cups all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat 3/4 cup dark brown sugar, 3/4 cup granulated sugar, and 3/4 cup salted butter with a hand mixer until light and fluffy, about 1–2 minutes.
- Add 1 large egg, 2 teaspoons vanilla extract, and 1/2 cup finely shredded carrots. Mix until fully combined.
- Add in 2 1/2 cups flour and mix until combined.
- Scoop 1½-inch portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 15–17 minutes, or until cookies are set and lightly golden around the edges.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.