Photo of Carrot cake cookies by WW

Carrot cake cookies

Points® value
Total Time
3 hr 30 min
20 min
10 min
All the flavours of your favourite springtime dessert like sweet carrots, spicy ginger, and fragrant nutmeg come together in this soft, cake-y cookie. Pureed dates are the secret to these cookies’ moist texture and light sweetness while allowing you to cut down on the usual amount of butter and sugar found in more traditional cookie recipes.


Dried dates

¾ cup(s)

All-purpose flour

1¼ cup(s)

Baking soda

½ tsp(s)

Ground cinnamon

1¾ tsp(s)

Ground ginger

¼ tsp(s)

Table salt

¼ tsp(s)

Ground nutmeg


Unsalted butter

5 tbsp(s), at room temperature


2 tbsp(s)

1% low-fat milk

1 tbsp(s)


1 large

Vanilla extract

1½ tsp(s)


2 medium, finely grated, then finely chopped


  1. In a medium glass or metal bowl, cover dates with boiling hot water, and soak to soften, 4 to 5 minutes. Drain well, transfer to a food processor or a mini chop, and puree.
  2. In a small bowl, whisk flour, baking soda, cinnamon, ginger, salt, and nutmeg. In a medium bowl, beat butter and sugar until fluffy. Add dates, milk, egg, and vanilla extract and beat to combine. Using a wooden spoon or spatula, fold flour mixture gently into date mixture just to combine. Fold in carrots. Cover bowl and chill dough for 3 hours to overnight.
  3. Preheat oven to 350°F and line two cookie sheets with parchment paper. Scoop 24 heaping tbsp balls of dough, rolling each gently between your hands into a smooth ball before placing 2 inches apart on prepared sheets. Work quickly as the dough is easiest to roll when it’s cold. Use a fork dipped in a little flour to press each ball down in a criss-cross to flatten into a circle.
  4. Bake until lightly browned, 10 to 11 minutes. Cool cookies on the cookie sheet for 10 minutes before moving to a rack to cool completely.
  5. Per serving: 1 cookie