Hidden Carrot Cookies

by Courtney Sirotin on April 4, 2013

Post image for Hidden Carrot Cookies

In my never ending quest to sneak vegetables past Dylan’s nutrient-adverse lips, I made a batch of carrot cookies. They would have been great for Easter had I thought to make them a week ago. I decided to make a sugar cookie-type recipe with mashed (hidden) carrots rather than a typical carrot cake-type recipe with spices and grated carrots because sugar cookies would be more likely to trick Dylan.

Here is the truth about these cookies: They taste divine and Dylan would have loved them if it weren’t for one horrible mistake on my part. I thought he was busy in another room when I added the carrots to the batter but he came into the kitchen at the last second and caught me! He saw the bright orange carrots go into the batter that he had previously been nibbling and that was it. He was out.

However, I can still stand behind my claim that these carrot cookie will trick a toddler because I gave one to my two year old niece, Julia, and she gobbled it up none the wiser that she was eating vegetables. You really cannot taste the carrots at all. These are fluffy and sweet vanilla cookies that just happen to have a little extra vitamin A.

The ingredients at-a-glance:

IMG_0875 (640x480)

Start by cutting up, cooking and mashing the carrots:

IMG_0878 (640x480)

IMG_0882 (640x480)

IMG_0885 (640x480)

While the carrots cool, prepare the wet ingredients. Dylan likes to help me mix and measure.

And nibble…

IMG_0887 (640x480)IMG_0891 (640x480)

Add the carrots to the creamed butter, sugar, vanilla and egg. Do this discreetly, unlike me!

IMG_0896 (640x480)

Mix the flour with the baking soda and salt in a separate bowl and then add the wet and dry ingredients together.

IMG_0897 (640x480)

Lastly, stir in the white chocolate chips.

IMG_0898 (640x480)

Refrigerate the batter for 15 minutes or so, to make it easier to work with. At this point, you have a few options with these cookies. You can drop them on a cookie sheet and bake them plain, which gives them a lightly sweet, almost cakey texture. You can roll them in balls, roll the balls in sugar and then flatten them slightly to create a crispier, sweeter cookie. Lastly, you can bake them as is and then frost them with a white or buttercream frosting or drizzle them with a glaze made out of powdered sugar and orange juice. I rolled them in sugar!

IMG_0899 (640x480)

If you decide to roll them in sugar you may need to wet your hands periodically to make the dough easier to roll. Flatten them slightly on the baking sheet before you pop them in the oven.

IMG_0901 (640x480)

These Hidden Carrot Cookies smell amazing (sugar cookies generally do!) and taste as good as they smell.

IMG_0909 (640x480)

Hidden Carrot Cookies


1.5 cups cooked and mashed carrots

3/4 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

2 cups flour

1.5 teaspoon baking powder

1/2 teaspoon salt

1 cup white chocolate chips

1/2 – 1 cup of sugar for rolling (optional)


  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. Cook and mash the carrots. to do this, cut the carrots into circles, put the circles in a saucepan, cover them with water, bring the water to a boil, cover the pan and simmer the carrots until they are fork tender. About 10-15 minutes. Drain the water and mash the carrots.
  3. Cream the butter and sugar then add the egg and vanilla.
  4. Add the carrots to the wet ingredients and mix to combine.
  5. Measure the dry ingredients into a separate bowl and mix them together with a fork.
  6. Add the dry ingredients to the wet and mix until fully combined.
  7. Fold in the white chocolate chips.
  8. Chill dough for 15 minutes or so.
  9. Make a pile of sugar in a shallow bowl.
  10. Roll a golf ball-sized amount of dough in the sugar to coat, set dough on the cookie sheet and flatten slightly. Wet your hands if the dough is sticky, it will help you roll them.
  11. Bake for 12-15 minutes. The cookies should be set but not brown. These cookies will remain light.
  12. Remove from oven, cool on the cookie sheet for two minutes, then transfer to a wire rack to finish cooling. Enjoy!

{ 3 comments… read them below or add one }

JANE January 24, 2014 at 9:55 pm

Can these be rolled and cut with cookie cutters?


COURTNEY January 24, 2014 at 11:08 pm

Unfortunately, I don’t think they will. It’s been awhile since I made them and I don’t 100% remember the consistency, but I’m pretty sure they are too loose.


JANE January 28, 2014 at 6:17 pm

OH pooh but thanks for the reply. I’ve searched high and low and can’t find one. I guess I could experiment and just add some grated carrot in with a normal rolled sugar cookie recipe.
thanks again,


Leave a Comment

Previous post:

Next post: