Do you LOVE Carrot Cake? We sure do, in fact, my carrot cake is such a long standing family tradition that my husband says I must not do a thing to it! This in spite of the fact that he likes many of my converted recipes just as well as the originals. Oh well, I must have my carrot cake too, so what do I do but go see my old friend Pinterest and ta daa! I find this recipe for Carrot Cake Cookies and I’m on my way to an all-new version of one of our favorite classics and guess what? They turned out great on the first try and they are now Low Carb, Sugar Free, Carrot Cake Cookies!
I wrote up this post and tried making them one more time (my blogger’s version of pinching myself to make sure I’m not dreaming) and once again I got perfection! Since my husband’s precious, carrot/birthday/all round favorite cake is undisturbed AND he has a great new carrot cookie we have a win/win going here, yay!
Calling all Southern THM Foodies to click on this link and check out the latest unofficial FB group: THM Southern Foodies with Nana’s Little Kitchen where we’ll be sharing favorite THM Southern-style recipes both current and from years past plus kitchen tips, how-to videos and more! Hope to see you there soon <3
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As some of you know low carb cookies can come out kinda–different. They may be the most difficult baking problem that healthy recipe creators experience. In general, they can be dry or soggy, rubbery or crumbly, and the list goes on…
When converting this recipe to a low carb, sugar-free cookie I took special care to consider the texture that a good cake type cookie should have by not changing the bulk of the ingredients any more than I had to, but instead just replaced ingredients measure per measure when possible.
- 1/2 cup unsalted butter, softened
- 1/2 cup Gentle Sweet (**see options discussed in the post just above this recipe)
- 1 tablespoon unsweetened apple sauce
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup finely shredded carrots
- 1/2 cup chopped walnuts or pecans
- 1 cup THM baking blend * OR Quick mix link is provided above
- 3 tablespoons protein powder
- 1/4 cup chopped shredded unsweetened coconut (process for a few seconds to make it grainy instead of shredded)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 tsp ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 tsp. ground nutmeg (optional)
- 1/8 tsp.salt
- Cream Cheese Frosting
- 4 tablespoons cream cheese (low fat or regular)
- 3 tablespoons plain greek yogurt (0%, or 2%)
- 1 1/2 teaspoon vanilla
- 1/3 - 1/2 cup Gentle Sweet or 4 tablespoons Truvia or Pyure type sweetener -ground
- 4 tablespoon cream
- Blend together until smooth and fluffy. I use an immersion blender or mini processor.
- Preheat the oven to 350 degrees.
- Cream the butter and sweetener together until it is smooth. Add in the 2 eggs and vanilla and mix well. Next add the tablespoon of aple sauce and stir.
- Next stir in the shredded carrots and chopped nuts. (Don't leave large chunks of nuts when chopping as large lumps might bread up the texture of the cookie).
- On top of the well mixed wet ingredients place the baking blend, protein powder, and processed coconut grains then top it with the baking soda and baking powder plus the spices and salt. Mix these together well. Chill these in the fridge for at least 30 minutes.
- Once it is well chilled prepare a baking sheet pan with parchment or a silicone mat. Scoop the cookies out with a cookie scoop that will use about 2 level tablespoons of batter at a time. If you don't have one just try to measure this out and lightly roll the cookies into a ball and smash down lightly to make them somewhat flat but rounded on top. I made two batches of these and they keep their shape amazingly well. Pop them in the oven and check on them in 10 minutes then bake for a few more minutes until they are a nice golden brown on the bottom and light golden on the top.
- Cool completely and then either top the cookie with the icing to make 24 or make the sandwiches as shown to make 12 sandwich cookies.
- Normally carrots and applesauce are not found in S desserts but I calculated the numbers and it still comes to a little under 1 gram carb per serving if you just eat one out a batch of 12 sandwich cookies and these are very satisfying cookies and 1 makes a great dessert.