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Before going into the oven (below)

Out of the oven (allow to cool completely and then chill)


These are very moreish. Soft, large and chewy cookies with an equally soft and delicious frosting.  They are best kept in the refrigerator.  These really did not last long with my husband and I having a friendly debate about who should get the last cookie!

  This just seems like a healthy cookie.  Very little carrot in these cookies but enough to give these cookies their unique softness and golden color.

These cookies are a delicious treat to have in the refrigerator.  Ian and I loved these cookies, and I can see I will have to make them again soon.  I think I will make them for Ian when I make something with allulose blend, which his tummy cannot handle. He will be more than satisfied! 

I highly recommend using freshly grated carrots and not pre-grated carrots.  They will be so much nicer. I love that these cookies have all the cozy flavors of carrot cake.

I think lining the cookie sheet with parchment paper is a must for these cookies.  They are fragile at first once baked, but allow to chill and they firm up, plus once in the fridge they firm up even more.  Delicious cookies that I am sure you and your family will also enjoy! 


1/2 cup butter, softened (125 mL)

1 egg

Liquid sweetener to equal 2/3 cup sugar (150 mL)

1/cup finely grated carrots (125 mL)

1/3 cup bulk sweetener of choice (75 mL)

3 tbsp whipping cream, OR (45 ml)

  heavy cream

1 tbsp vanilla extract (15 ml)

1 tsp molasses (5 mL)

2 cups Gluten-Free Bake Mix 2, (500 mL)

  OR 21/4  cups Keto Bake Mix, (560 mL)

  OR almond flour plus 2 tbsp oat fiber (30 mL)

1 tsp baking powder (5 mL)

1/2 tsp cinnamon (2 mL)

1/4 tsp ground ginger (1 mL)

1/8 tsp baking soda (0.5 mL)

1/8 tsp all spice (0.5 mL)

Pinch ground cloves, optional (0.5 mL)

1/8 tsp salt (0.5 mL)

Cream Cheese Frosting:

4 oz cream cheese (125 g)

Liquid sweetener to equal 2/3 cup sugar, OR (150 mL)

  your favorite sweetener

1/2 cup whipping cream (250 mL)

1/2 tsp vanilla extract (2 mL)



Preheat the oven to 350°F (180°C).


In food processor or in bowl with mixer, process butter, egg, liquid sweetener, grated carrots, bulk sweetener, whipping cream, OR heavy cream, vanilla extract and molasses.


In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, or alternative, baking powder, cinnamon, ground ginger, baking soda, all spice, ground cloves (if using) and salt.  Add to wet ingredients and process just until mixed.


Using a 2 tbsp (30 mL) cookie scoop, place cookie dough on parchment-lined cookie sheet.  Form into even rounds with the back of a spoon. Bake 10 minutes or until golden brown underneath.  Allow cookies to cool and place cookies in refrigerator to chill.  When chilled, frost cookies using a round tip.


Cream Cheese Frosting: In food processor, process cream cheese, liquid sweetener, OR alternative, whipping cream and vanilla extract until smooth. Use a round tip and frost the cookies by starting in the center and going round and round towards the perimeter.

Yield:  19 cookies

1 serving with frosting

149.4 calories

3.1 g protein

13.5 g fat

0 g fiber

3.3 g net carbs 

Other Cookie recipes you may enjoy:

Carrot Cake Cookies

Coconut Macaroons

Coconut Jumble Cookies

Fresh Ginger Molasses Chewy Cookies

Spiced Pumpkin Chocolate Chip Cookies

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