Carrot Cake Skillet Cookie
A GIANT carrot cake cookie, baked directly in a skillet! This devastatingly delicious carrot cake skillet cookie is gooey on the inside and crisp on the edges, perfect for serving with a scoop of ice cream and a group of friends!
Flavor notes
butter | cinnamon | brown sugar
Pairing Suggestions
vanilla ice cream | birthdays | easter weekend
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All about this carrot cake skillet cookie
- Unique new cookie recipe – picture a crossover between an oatmeal raisin cookie but with the flavors of carrot cake!
- No refined sugars, artificial sweeteners, or dyes. Yep! This recipe is sweetened with fruit.
- No added oils. Cashews replace unnecessary oils or butter alternatives.
- Rich, gooey, and sweet – the perfect flavor and texture for a skillet cookie and sure to satisfy your sweet tooth!
- Packed with fun carrot cake inspired mix-ins that you can customize to match your preferences!
- Secretly healthy – this dessert sneaks many nutrients you may have missed during the day thanks to freshly grated vitamin rich carrots, fiber-filled whole oats, and antioxidant loaded dates.
- Keto, gluten free, and vegan! This carrot cake cookie recipe can cater to a variety of diets.
Ingredients to make this vegan carrot cake skillet cookie
Cashew butter: the base of this butter and oil-free skillet cookie is a dollop of thick, creamy cashew butter. Make it yourself from whole cashews (a brief tutorial is included in this recipe) or purchase cashew butter premade. For purchasing options, my go-to cashew butter is from 365 Whole Foods – they roast their cashews before grinding, which really elevates the flavor.
Medjool dates: instead of sugar and in place of flour, we’re blending up pitted dates with a touch of water. The result is a creamy, thick date caramel sauce that compliments the cashew butter.
Coconut flour: to help absorb some moisture, bind the base ingredients together, and simultaneously contribute a rich, carrot cake inspired flavor. Nowadays you can find coconut flour in most supermarkets or order it online.
Cinnamon: for a little extra spice and warmth
Vanilla: a sweet treat staple!
Ginger: pairs beautifully with the grated carrots in this carrot cake skillet cookie recipe
Salt: a must-have to cut through any bitterness and enhance the natural sweetness of the dates and carrots
Baking powder: to lift as the cookie bakes
Baking soda: our “back up” support to ensure the center of the cookie doesn’t sink while baking
Mix-Ins
Rolled oats: to emulate the texture of an oatmeal raisin cookie and add structure to this skillet cookie recipe. I used whole grain, glyphosate-free rolled oats from Anthem Oats! If you have celiac disease, be sure to purchase certified gluten-free oats.
Shredded carrot: it’s not a carrot cake skillet cookie without the shredded carrots! Peel first, then use a cheese grater and aim for a similar size as your coconut flakes.
Desiccated coconut flakes: a classic component of carrot cake and one of several mix-ins. Unsweetened coconut flakes will keep this recipe refined-sugar free, but sweetened flakes will work just fine.
Raisins: another carrot cake classic, tossed in as an optional add-in for an extra burst of sweetness!
Steps to make this carrot cake skillet cookie
If you’re making your own cashew butter, start by dry roasting the cashews. Add the warm cashews to a high speed food processor and blend until they collapse into a creamy, warm cashew butter.
Make the date caramel – simply add your pitted medjool dates to a blender along with ¼-½ cup of water, depending on the dryness of your dates. If your dates are tough and challenging to pull open, use ½ cup. If your dates pull apart easily, start with ¼ cup.
Blend the cashew butter and date caramel together in a large mixing bowl until well combined.
Add in the coconut flour, spices, leavening agents until well incorporated.
Time for the mix-ins! Shred the carrots (you’ll only need about 1 medium carrot). Fold in the rolled oats, carrots, desiccated coconut, and raisins.
Transfer the dough to a well oiled cast-iron skillet and bake at 350 for 20 minutes. You’ll know it’s done when the edges turn a deep golden brown.
This carrot cake skillet cookie is best served warm with a scoop of vanilla ice cream!
Ingredient substitutions
Coconut flour: swap in corn starch, tapioca starch for a 1:1 volumetric replacement. Alternatively, you can use in 1 ½ tbsp of all purpose flour, gf all-purpose flour, or 2 tbsp of oat flour.
Raisins: I know many people have strong feelings on this one. If you aren’t a raisin person, substitute chopped medjool dates for a similar (but different) texture and flavor.
Cashew butter: if you aren’t a fan of cashews, you can substitute natural almond butter. If you do, I highly recommend you find a thick almond butter – Whole Foods offers a great option and trader joe’s has a good one as well. After opening, drain the excess oils that separated to the top before measuring out 1 cup. You want the nut butter to be as thick as possible!
For an allergen-friendly cookie, use sunflower seed butter instead of cashews, and limit the water in the date caramel to ¼ cup.
FAQ
Can I make this carrot cake skillet cookie nut-free?
Yes! You can substitute cashew butter with sunflower seed butter. Just be sure to reduce the water in the date caramel to ¼ cup to maintain the right texture.
Can I use a different flour instead of coconut flour?
Absolutely! You can swap coconut flour for corn starch or tapioca starch in a 1:1 ratio. Alternatively, use 1 ½ tbsp of all-purpose flour (or gluten-free all-purpose flour) or 2 tbsp of oat flour.
Do I need a cast-iron skillet to make this recipe?
Not necessarily! While a cast-iron skillet gives the best crispy edges and gooey center, you can also use a 9″ cake pan. Just keep an eye on the baking time—it may vary slightly.
How do I store leftovers?
Store any leftovers in the refrigerator for up to two days. This recipe does not freeze well. If chilled, warm the cookie up in the oven before serving for the best texture.
Can I make this recipe without dates?
If you don’t have dates, you can try swapping them for an equal volume (1 cup) of mashed bananas and/or pureed raisins. However, the bananas contribute additional free water to the recipe, which could alter the texture. The level of sweetness will also be affected, depending on the ripeness of your bananas. Pureed raisins are closer to the recipe as written, but may still affect the flavor profile.
What’s the best way to serve this skillet cookie?
For the ultimate treat, serve it warm with a scoop of vanilla ice cream or a dollop of coconut whipped cream. It’s also great on its own or with a dollop of vanilla yogurt!
Is this recipe keto-friendly?
This recipe is naturally lower in carbs due to the absence of refined sugars and flours, but it’s not strictly keto. Medjool dates are quite high in carbohydrates, but they come packed with plenty of fiber which prevents blood sugar spikes.
Recipe Card
Carrot Cake Skillet Cookie
Equipment
- 1 9" cast iron skillet
- 1 hand mixer
Ingredients
- 1 cup cashew butter *see note
Date Caramel
- 18 medium medjool dates
- ¼ – ½ cup water **see note
Mix Ins
- ¼ cup + 2 tbsp desiccated coconut
- ¼ cup + 2 tbsp raisins
- ¼ cup + 2 tbsp grated carrot
Dry Ingredients
- ¾ cup rolled oats
- 1 tbsp coconut flour
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
Instructions
Cashew Butter
- *skip if purchasing cashew butter. Start by roasting your cashews on a sheet pan in the oven at 350℉ for 6-8 minutes until warm and fragrant. Add the warm cashews to a high speed food processor and blend until a smooth runny butter forms. You will likely need to start with more than enough cashews to reach the minimum volume for the cashews to catch on the blades of your food processor. Cashews typically require 5+ minutes to blend – be patient 🙂
Date Caramel
- Add the dates and water to the food processor (no need to clean after making the cashew butter). Blend until the mixture resembles a smooth, thick caramel.
Cookie Dough
- In a medium bowl, stir the dry ingredients together.
- In a large bowl, add the cashew butter and the medjool dates. Use a hand mixer to blend until well incorporated.
- Add the dry ingredients and continue blending with a hand mixer until well combined.
- Fold in the mix-ins gently. Transfer the cookie dough to a greased cast-iron skillet (I like to use coconut oil to prep my bakeware).
- Bake the carrot cake skillet cookie at 350℉ for 20 minutes or until the edges turn a deep golden brown. You want to underbake slightly to get a perfectly gooey center – don't worry, the raw dough is safe to eat in this recipe!
- Serve warm with a scoop of vanilla ice cream, yogurt, or on its own!
- You can store this skillet cookie covered for up to 3 days in the fridge.
Notes
Recommended Products
Cuisinart Hand MIxer
Hot take – hand mixers trump stand mixers. You have much more control with a hand mixer!
Lodge 9 Cast Iron Skillet (9″)
A kitchen staple – and a great source of iron! A cast iron skillet can last a lifetime and is super affordable – $23.30 on amazon.
Joolies Dates
We love Joolies around here! Their California grown dates are certified organic and free from any glyphosate residues.
Did you try this recipe? Let us know how it went in the comments below!
