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    Home » Dessert Recipes » Cookies & Bars » Mini Carrot Cake Cookies

    Mini Carrot Cake Cookies

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Sep 12, 2017 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for keto carrot cake bites

     If you are like me and love teeny tiny one-bite desserts these will be right up your alley. My Mini Carrot Cake Cookies with Cream Cheese Frosting are bursting with flavor in each little cookie. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly. 

    Mini Carrot Cake Cookies with Cream Cheese Frosting on a red plate

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    Carrot cake is one of my weaknesses. Store-bought cakes don't really appeal to me. They generally taste fake and overly sugary. I moved past wanting to eat the bright pink icing flowers long ago. The exception is store-bought carrot cake. Maybe they use more real ingredients or maybe it's just the cream cheese icing but when I see one of those it is very hard to resist a piece.

    Carrot Cake Cookie with Cream Cheese Filling on a red plate from above

    Carrot Cake Bites

    With my due date a week past and baby still cooking in my huge round belly one of the ways I've been nesting is by baking. The funny part about this recipe is I didn't set out to make cookies. I set out to make a copycat recipe for the Keto Love Carrot Cake Almond Butter I love so much.

    I'm not sure where exactly I went wrong but it started looking more like cookie dough than almond butter and I decided to throw in some egg whites, bake it, and see what happened. Perfect carrot cake cookies are what happened.

    mini carrot cake cookie dough balled onto parchment paper

    How many cookies does this make?

    My original batch made about 80 cookies. I decided to scale down for you guys because 80 seemed like a few too many. But if you want to double this recipe to get 80 cookies go for it. It would be perfect if you need to bring a lot to a cookie exchange or big party.

    cream cheese frosting whipped in a mixing bowl next to mini carrot cake cookie bites

    Are these cookies sweet?

    The gluten-free carrot cake cookies themselves are not overly sweet. Most of the sweetness comes from the icing. If you decide to skip the icing, for whatever reason, I would suggest increasing the sweetener amount in the cookie.

    close up of piping bag adding cream cheese frosting

    Can I stack the cookies?

    In case you were wondering I did end up stacking these carrot cake cookies successfully with parchment paper between them. The cream cheese frosting got a little smushed but still looked ok and they still tasted great.

    piping bag adding cream cheese frosting

    Mini Carrot Cake Cookies Ingredients:

    • almonds
    • Trim Healthy Mama Gentle Sweet (or my sweetener)
    • half and half
    • butter
    • egg whites
    • cinnamon
    • baking powder
    • shredded carrots
    • coconut flakes

    Mini Carrot Cake Cookie Bites lined up on parchment paper

    Ingredients for Cream Cheese Frosting:

    • cream cheese
    • Trim Healthy Mama Gentle Sweet (or my sweetener), finely ground
    • butter
    • half and half
    • vanilla
    • cinnamon, to sprinkle on top

    hand holding mini carrot cake cookie with cream cheese frosting

    Prefer a full-sized cake? Check out my Keto Carrot Cake! It is inspired by this recipe.

    My Oatmeal Cream Pies are also a must-try.

    Below is my original batch of 80-ish cookies. I froze some but we ate most of them. I had them for breakfast a few mornings with my coffee. Best breakfast ever.

    mini carrot cake cookie bites with cream cheese frosting lined on a long table with parchment paper

     

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

    Mini Carrot Cake Cookie Bites with Cream Cheese Filling - Low Carb, Grain Gluten Sugar Free, THM S

    Mini Carrot Cake Cookie Bites with Cream Cheese Filling

    My Mini Carrot Cake Cookie Bites with Cream Cheese Filling are bursting with flavor in each little cookie.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Total Time: 40 minutes
    Course: Dessert, Snack
    Cuisine: American
    Servings: 40 cookies
    Calories: 71
    Author: Taryn

    Ingredients

    Cookie Ingredients:

    • 2 cups almonds
    • ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 oz half and half
    • 2 tablespoon butter
    • 2 egg whites
    • 1 teaspoon cinnamon
    • 1 teaspoon baking powder
    • ¾ cup shredded carrots
    • ½ cup coconut flakes

    Cream Cheese Filling:

    • 4 oz cream cheese
    • 6 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes) finely ground
    • 2 tablespoon butter
    • 1 teaspoon half and half
    • ½ teaspoon vanilla
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    Instructions

    • Preheat oven to 350. Line two large cookie sheets with parchment paper.
    • Process the almonds in a food processor until they start to break down into a nut butter. Stop the machine and scrape the sides down as needed. Add the sweetener, half and half, butter, egg whites, cinnamon, and baking powder. Process until smooth. Stir in the carrots and coconut flakes.
    • Using a small cookie scoop make about 40 cookies.
    • Bake for 15 minutes or until firm to the touch and golden around the edges. Cool completely.
    • Meanwhile, cream together the filling ingredients with an electric mixer until smooth. Put into a piping bag with a small round or star tip. Press the tip halfway down into the center of each cookie. Gently fill with the icing and then swirl on top.

    Notes

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 1cookie | Calories: 71 | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 22mg | Potassium: 77mg | Fiber: 1g | Sugar: 0g | Vitamin A: 80IU | Calcium: 29mg | Iron: 0.3mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

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    Reader Interactions

    Comments

    1. Kathy says

      May 17, 2022 at 6:11 pm

      All of your recipes are terrific. Thank you for taking the time to do what some of us can't.

      Again Thank you.5 stars

      Reply
    2. Vickie says

      May 31, 2020 at 8:27 pm

      They are yummy! How do you store them, fridge or counter? Thanks for sharing your recipe!5 stars

      Reply
      • Taryn says

        June 01, 2020 at 2:35 pm

        I'd keep these in the fridge because of the cream cheese frosting.

        Reply
    3. Amy says

      August 07, 2019 at 12:02 pm

      Can you use the THM baking blend instead of almonds?

      Reply
      • Taryn says

        August 07, 2019 at 5:20 pm

        I have not tested that. I prefer this with coarsely ground almonds. It would not be the same with a floury blend.

        Reply
    4. Alexandra W says

      July 09, 2019 at 12:30 pm

      Can I use Stevia and how much of it?

      Thank you!

      Reply
      • Taryn says

        July 11, 2019 at 9:41 am

        Stevia might work in the cookies but I'm not sure about the icing. Here is a conversion chart: https://trimhealthymama.com/#usefulinfo

        Reply
    5. Diana says

      July 01, 2019 at 6:01 pm

      Can I use Splenda. If yes, how much, please.
      Thank you

      Reply
      • Taryn says

        July 01, 2019 at 8:37 pm

        I think splenda should work but I have not tested it. You can try the same amount and then taste test as you go.

        Reply
    6. Gina says

      March 17, 2019 at 11:29 am

      Could I make this into bars?

      Reply
      • Taryn says

        March 17, 2019 at 12:20 pm

        I'm sure you could! I don't know an exact cooking time without testing it. My guess is 20 minutes.

        Reply
    7. Kristi says

      January 09, 2019 at 12:45 am

      Oh wow! Just pulled these out and slathered the frosting on. Soo tasty! Used almond butter and it worked well! Husband has trouble with THM based baked goods. He loves traditional baking and said my cookie was missing a crisp crunch. I told him they were based on carrot cake then replied quickly with, "Then that's mighty tasty carrot cake." Winning recipe here. Thank you for sharing!5 stars

      Reply
    8. PammieWe says

      December 27, 2018 at 3:12 pm

      has anyone tried to use zucchini in place of the carrots?

      Reply
    9. Kay Inman says

      October 16, 2018 at 8:31 pm

      These are sooooo good. I just made my second batch and always double it. My husband loves them! Thanks!5 stars

      Reply
    10. Rachel Wall says

      September 17, 2018 at 5:32 pm

      I don't like coconut at all!! What could I sub for that and keep it low carb? Or could I just leave it out?

      Reply
      • Taryn says

        September 17, 2018 at 9:11 pm

        You could leave it out but I'd probably use sliced almonds to give these a little more texture.

        Reply
    11. Beth says

      June 16, 2018 at 7:29 am

      Hi there! Do you recommend using raw or roasted almonds for this recipe? I plan on making these today 🙂 Thank you!

      Reply
      • Taryn says

        June 16, 2018 at 10:52 am

        I used raw almonds. Hope you like them 😀

        Reply
    12. Kelli says

      June 02, 2018 at 11:53 am

      Is the sweetener you use 1:1 sugar? I have Lakanto, Swerve , and Sukrin sweeteners that I would like to use and math is not my strong suit , lol. Can you help?

      Reply
      • Taryn says

        June 02, 2018 at 5:51 pm

        No, it is twice as sweet. If you use any of those you will need 1.5 to 2 times the amount listed. It is not as sweet as the sweetener I use.

        Reply
      • megan says

        June 02, 2018 at 9:55 pm

        Lakanto is 1:1 unless you have their powder which is 2:1. Good luck

        Reply
    13. Krista says

      May 23, 2018 at 3:50 pm

      These are so tasty. I thought about adding ginger (either ground or fresh) next time I make them. Thoughts? What would that do to the carb count?4 stars

      Reply
      • Taryn says

        May 23, 2018 at 5:28 pm

        A little ginger will not affect the carb count. You'd have to use a ton to change the nutrition facts.

        Reply
    14. Kristen says

      May 19, 2018 at 3:57 pm

      I’m not a fan of coconut, could I sub in GF oats?

      Reply
      • Taryn says

        May 19, 2018 at 9:39 pm

        Yes, that should work as long as you aren't trying to keep these very low carb.

        Reply
    15. Sabrina Vant says

      February 02, 2018 at 4:36 pm

      In lieu of crushing two cups of almonds, how much almond flour would you estimate is necessary? Thanks!

      Reply
      • Taryn says

        February 02, 2018 at 4:46 pm

        I like the slightly coarser texture of using a nut meal instead of almond flour in this. But almond flour should work. Try half the amount called for and then check the consistency.

        Reply
    16. Ruth says

      November 14, 2017 at 12:23 am

      Thank you for your hard work. I really appreciate it.

      Reply
    17. Tomi says

      October 19, 2017 at 9:47 pm

      What can I sub out the half and half for?

      Reply
      • Taryn says

        October 20, 2017 at 8:13 am

        Heavy cream or almond milk should work.

        Reply
    18. Wynonah says

      September 18, 2017 at 10:28 pm

      How can I sweeten these with natural sugars? Apple sauce, maple syrup, honey,.... I do not eat or use chemical/fake sweetners and don't like the flavor of stevia. Ideas? Thanks!

      Reply
      • Taryn says

        September 19, 2017 at 7:52 am

        Coconut or maple sugar would work. A liquid sweetener may thin the batter too much.

        Reply
        • Amber says

          September 19, 2017 at 8:35 pm

          Thank you so much for your response. I'll be trying these out soon with almond butter!!

    19. Amber says

      September 16, 2017 at 10:18 pm

      These look amazing!! I'm wondering if starting with almond butter would work--then just mix in other ingredients as listed. Any thoughts you have on that would be wonderful!! Thank you for all the time and effort you put into your recipes. It sure makes it easier for me!

      Reply
      • Taryn says

        September 19, 2017 at 7:49 am

        I think so. Two cups of almonds equals about one cup almond butter.

        Reply

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