Carrot Cake Cookies

Carrot Cake Cookies

28-minute recipe Serves 28
The dough for these tasty cookies can be frozen and used as needed to make fresh cookies at a moment's notice.
28-minute recipe Serves 28


1 3/4 cups
1 tsp
1 tsp
4 tbsp
1 1/4 cups
1 lrg
1 cup
1/2 cup


Prep: 20-minute | Cook: 8-minute
  • 1

    Combine oats, flour, baking soda and salt in medium bowl; set aside.

  • 2

    Beat Becel® Buttery Taste margarine, cream cheese and brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in egg, yogurt and vanilla until blended. Gradually beat in oat mixture just until blended. Stir in raisins and carrot.

  • 3

    Turn dough onto waxed paper and form into four 7 inch (17 cm) long logs. (Dough will be sticky). Wrap tightly and freeze until firm, about 2 hours.

  • 4

    Preheat oven to 375° F (190o C). For 2 servings, slice off four 1/2 inch (1,5 cm) rounds from log, then refreeze remaining dough until ready to bake. Arrange frozen cookie slices on baking sheet. Let stand 10 minutes.

  • 5

    Bake 8 minutes or until edges are golden and centers are set. Cool 2 minutes on wire rack; remove from sheet and cool completely.

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Last updated: October 27th, 2020

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