Paleo Carrot Cake Cookies Recipe - Food Fanatic

    12 Servings


For the Cookies:
  • 2 cups Almond Meal
  • 1/2 cup Unsweetened Shredded Coconut
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Kosher Salt
  • 1 Egg
  • 1/4 cup Melted Coconut Oil
  • 1/4 cup Pure Maple Syrup
  • 1 teaspoon Pure Vanilla Extract
  • 3/4 cup Shredded Carrots, Squeezed of excess water
For the "Cream Cheese" Frosting:
  • 1/2 cup Raw Unsalted Cashews, Soaked in water for 1 hour
  • 2 tablespoons Coconut Butter
  • 1 1/2 tablespoons Pure Maple Syrup
  • 1 tablespoon Melted Coconut Oil
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Pure Vanilla Extract


  1. Preheat oven to 350°F and line a baking sheet with a silpat or parchment paper.
  2. Combine the almond meal, coconut, cinnamon, baking powder, baking soda and salt in a large bowl.
  3. Whisk together the egg, coconut oil, maple syrup and vanilla in a small bowl.
  4. Add the wet ingredients to the dry and stir until just incorporated.
  5. Fold in the carrots until combined.
  6. Spoon about 3 tablespoons of the batter onto the baking sheet into a cookie/disc shape.
  7. Bake for 12 minutes, remove and let cool 1 minute (cookies will be soft upon removing from oven but will firm up as they cool) on the baking sheet before transferring to a cooling rack.
  8. As the cookies cool, prepare the “cream cheese” frosting by draining the cashews and placing them in a food processor with the other frosting ingredients.
  9. Process until smooth, scraping down the sides as necessary, about 5-7 minutes.
  10. Spread the frosting on the tops of each cookie once cooled.
  11. Store cookies in the refrigerator in an airtight container.
Paleo carrot cake cookies photo