Carrot cake cookies from Thug Kitchen / Bad Manners: The Official Cookbook : Eat Like You Give a F*ck (page 194) by Thug Kitchen and Michelle Davis and Matt Holloway

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any non-dairy milk for almond milk, whole wheat pastry flour for whole wheat pastry flour, and candied ginger for raisins.

  • Frogcake on December 18, 2023

    We really enjoyed these cookies ! I baked at 375 F for 18 minutes. The browning adds a toasted flavour but they were still soft chewy. I didn’t have carrots so I used sweet potato instead. I just moved across the country and couldn’t locate the brown sugar I knew I had so substituted white sugar with some coconut palm sugar (2 tbsps). I also used well shaken oat milk. I would make these again!

  • eliza on October 30, 2017

    Very simple to make, liked by our entire group. I used walnuts and dried cranberries. Baked 18 minutes at 350 convection. These are soft cookies, best eaten the same day; they become more cake-like once stored.

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