Healthy Carrot Cake Cookies

Everyone loves carrot cake, but what better way to enjoy this treat knowing it’s a little bit healthier than the original recipe, but every bit as delicious. Did you know carrots are packed with a ‘carotenoid’ called Lutein! Our eggs are Lutein rich too – that’s because we feed our hens on a Marigold extract. Research indicates that Lutein may help slow the progress of age-related macular degeneration, so this recipe is doubly great. Original recipe from mylovelylittlelunchbox.


  • ¼ cup (55 grams) rapadura sugar (or brown sugar)
  • 1½ cups (225 grams) wholemeal flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • ½ cup (45 grams) rolled oats
  • 1½ teaspoon cinnamon
  • ½ teaspoon mixed spice
  • 1 egg
  • 1 teaspoon vanilla bean paste
  • ½ cup (150 grams)  maple syrup
  • ⅓ cup (85 grams) coconut oil, melted and slightly cooled
  • 1 large carrot, grated (approx. 1 cup)


  1. Preheat oven to 160 degrees celsius (325 F).
  2. Line 2 cookie trays with baking paper and set aside.
  3. Place the sugar, flour, baking powder, bicarb soda, oats, cinnamon and mixed spice into a large bowl and mix to combine. 
  4. Add the egg, vanilla, maple syrup, coconut oil and carrot and mix to combine. 
  5. Place heaped tablespoons of the mixture onto the prepared trays leaving room for the cookies to spread a little and gently flatten each cookie. 
  6. Bake for 12-14 minutes or until golden. 
  7. Allow to cool for 5 or so minutes before placing the cookies onto a wire rack to cool completely.
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