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Carrot Cake Cookies

  • Cooking time8 min
  • Prep time20 min
  • Makes 28 cookies


  • 2 cups quick cooking or old-fashioned oats
  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 4 Tbsp. Becel® salted margarine sticks
  • 2 Tbsp. Neufchatel cheese , softened
  • 1 1/4 cups firmly packed light brown sugar
  • 1 large egg
  • 1/3 cup lowfat vanilla yogurt
  • 1 tsp. vanilla extract
  • 1 cup raisins
  • 1/2 cup shredded carrots , (about 1 large carrot)

Nutrition facts

Total Fat2.50 g
Saturated Fat0.500 g
Trans Fat0.000 g
Polyunsaturated Fat0.400 g
Monounsaturated Fat1.000 g
Cholesterol10 mg
Sodium160 mg
Total Carbs25.00 g
Dietary Fiber1.0 g
Sugars13.00 g
Protein2.00 g
Vitamin D0.000 mcg
Calcium23 mg
Iron1.00 mg
Potassium77.000 mg
Omega-30.10 g
Omega-60.30 g


  1. Combine oats, flour, baking soda and salt in medium bowl; set aside.
  2. Beat Becel® sticks, cream cheese and brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in egg, yogurt and vanilla until blended. Gradually beat in oat mixture just until blended. Stir in raisins and carrot.
  3. Turn dough onto waxed paper and form into four 7-inch-long logs. (Dough will be sticky). Wrap tightly and freeze until firm, about 2 hours.
  4. Preheat oven to 375°. For 2 servings, slice off four 1/2-inch rounds from log, then refreeze remaining dough until ready to bake. Arrange frozen cookie slices on baking sheet. Let stand 10 minutes.
  5. Bake 8 minutes or until edges are golden and centers are set. Cool 2 minutes on wire rack; remove from sheet and cool completely.