If you love the warm, spiced flavors of carrot cake but crave the ease of a grab-and-go treat, these carrot cake cookies are about to become your new favorite dessert. Imagine soft, chewy cookies packed with grated carrots, cozy spices like cinnamon and nutmeg, and a touch of sweetness from brown sugar. Whether you enjoy them plain or topped with luscious cream cheese frosting, they’re a crowd-pleaser for any occasion.
Perfect for sharing at gatherings, gifting to loved ones, or simply enjoying with a cup of tea, these cookies are as versatile as they are delicious. Ready to bake a treat everyone will beg you to make again? Let’s dive in!
Table of Contents
Carrot Cake Cookies: The Perfect Blend of Flavors and Texture
If you’re a fan of carrot cake, you’ll absolutely love these carrot cake cookies! They capture the same rich, spiced flavor and moist texture, but in a bite-sized, portable form. Whether you’re making a batch to share at a gathering or indulging in a sweet snack, these cookies are guaranteed to satisfy your craving for something comforting and delicious.
What Makes These Carrot Cake Cookies Stand Out?
- Soft and Chewy Texture: Grated carrots help keep the cookies soft and tender, while a perfect balance of butter and sugar adds just the right amount of chew.
- Warm, Spicy Flavor: Cinnamon, nutmeg, and vanilla extract work together to recreate the cozy flavors of carrot cake, making each bite comforting and flavorful.
- Easy to Make: These cookies don’t require any special skills, making them perfect for both beginners and experienced bakers.
Essential Ingredients:
- Carrots: Freshly grated carrots provide moisture, sweetness, and texture, making them an essential ingredient in these cookies.
- Cinnamon and Nutmeg: These classic spices bring warmth and depth to the flavor, perfectly complementing the sweetness of the carrots.
- Butter: Unsalted butter adds richness to the dough. For a dairy-free option, substitute with coconut oil or a plant-based butter.
- Sugar: A blend of brown sugar and granulated sugar adds both sweetness and a slight caramel flavor that’s key to the overall taste of the cookies.
Step-by-Step Instructions:
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to ensure the cookies don’t stick.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat the mixture until light and fluffy—this takes about 3 minutes.
- Add the Eggs and Vanilla: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for that extra touch of flavor.
- Grate the Carrots: Grate the carrots using a fine grater for the best texture. The finer the carrot shreds, the softer and more uniform your cookies will be.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in the Carrots: Gently fold the grated carrots into the dough. This step adds color, moisture, and texture to the cookies.
- Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie, as they will spread slightly during baking.
- Bake and Cool: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pro Tip:
For an even softer cookie, chill the dough in the refrigerator for 30 minutes before baking. This helps the dough firm up and results in thicker, chewier cookies.
These carrot cake cookies are easy to make and deliver all the flavors of carrot cake in a new, exciting form. Perfect for any occasion or simply as a treat for yourself, they’re sure to be a favorite in your recipe collection!
How to Store and Freeze Carrot Cake Cookies
Once you’ve baked a batch of these delicious carrot cake cookies, you may wonder how to store them to keep them fresh or how to preserve them for later. Don’t worry – we’ve got you covered with simple tips for both short-term and long-term storage!
Storing Fresh Carrot Cake Cookies
For cookies that you plan to enjoy within the next few days, proper storage will ensure they stay soft and flavorful. Follow these steps for the best results:
- Room Temperature Storage: Store your cooled carrot cake cookies in an airtight container. They’ll stay fresh for about 3-5 days when kept at room temperature.
- Layering for Freshness: If you’re stacking multiple layers of cookies in a container, place a sheet of parchment paper between each layer to prevent them from sticking together.
Freezing Carrot Cake Cookies for Later
Want to enjoy these cookies weeks after baking them? Freezing them is a great way to preserve freshness without sacrificing texture or flavor. Here’s how to freeze carrot cake cookies:
- Flash Freezing: Arrange your cookies in a single layer on a baking sheet and place them in the freezer for 1-2 hours. This will prevent them from sticking together when stored.
- Storing in a Freezer Bag: Once the cookies are frozen, transfer them to a zip-top freezer bag or an airtight container. Label the bag with the date, and they’ll last up to 3 months in the freezer.
- Thawing: When you’re ready to enjoy your frozen cookies, simply take them out and let them thaw at room temperature for about 30 minutes. You can also microwave them for 10-15 seconds to warm them up quickly.
Pro Tip:
For longer shelf life and better flavor, you can also freeze the dough! Scoop out the dough into cookie portions, freeze them on a baking sheet, then transfer them into a freezer-safe bag. When you’re ready to bake, just pop the frozen dough balls on a baking sheet and bake straight from the freezer – no need to thaw!
With these simple storage and freezing tips, you’ll always have delicious carrot cake cookies ready to enjoy whenever the craving strikes
How to Adapt This Carrot Cake Cookies Recipe
One of the most enjoyable things about baking carrot cake cookies is the endless opportunity to adapt the recipe to fit your unique tastes or dietary preferences. Whether you want to switch up the flavors, make it allergy-friendly, or add some extra mix-ins, these cookies are highly customizable. Here’s how you can modify the recipe to make it your own!
1. Gluten-Free Carrot Cake Cookies
If you follow a gluten-free diet, you don’t have to miss out on these tasty treats! Simply swap out the all-purpose flour for a gluten-free flour blend. Be sure to use a blend designed for baking to maintain the right texture.
- Tip: Some gluten-free flour blends may need additional binders like xanthan gum. If your blend doesn’t include it, add a pinch to help hold the dough together.
2. Dairy-Free Carrot Cake Cookies
For a dairy-free version, you can easily replace the butter with plant-based alternatives. Try coconut oil, vegan butter, or even vegetable oil to keep the cookies moist.
- Egg-Free Substitute: If you’re vegan or need to avoid eggs, replace them with a flax or chia egg. To create one egg substitute, mix 1 tablespoon of ground flax or chia seeds with 2.5 tablespoons of water. Let it sit for a few minutes to thicken.
3. Add Delicious Mix-Ins
For extra flavor and texture, feel free to add some mix-ins to your carrot cake cookies. Here are a few ideas:
- Nuts: Chopped walnuts or pecans work wonderfully in these cookies and add a satisfying crunch. Add about 1/2 cup of nuts.
- Dried Fruit: Consider adding raisins, cranberries, or chopped dried apricots for a chewy, sweet contrast.
- Shredded Coconut: If you love coconut, adding 1/2 cup of unsweetened shredded coconut will give your cookies a delightful twist.
4. Experiment with Spices
While cinnamon and nutmeg are the classic spices for carrot cake, feel free to experiment with other warm spices. Ground ginger, cloves, or even cardamom can bring a unique touch to your cookies.
- Tip: Increase the cinnamon or nutmeg for a bolder flavor, or add a pinch of ground ginger for a zesty kick.
5. Adjusting the Sweetness
If you prefer a less sweet cookie, simply reduce the amount of brown sugar in the recipe. Start by cutting back by 1/4 cup and taste the dough to see if it fits your preference.
6. Customize Cookie Shape and Texture
For chewier, thicker cookies, chill the dough for about 30 minutes before baking. This will help the dough hold its shape better while baking. On the other hand, if you want thinner, crisper cookies, gently flatten the dough balls before baking.
By adapting these carrot cake cookies to your taste or dietary needs, you can create a batch that’s perfect for any occasion! Whether you’re looking for a gluten-free option, a dairy-free treat, or just want to add your favorite mix-ins, these cookies are versatile enough to please everyone.
Tips for Perfect Carrot Cake Cookies
To make sure your carrot cake cookies turn out perfectly every time, here are some helpful tips and tricks that will guide you through the process. These small adjustments can take your cookies from good to great, ensuring they are soft, flavorful, and full of texture.
1. Grate the Carrots Finely
When it comes to the carrots, don’t just chop them—grate them finely. This helps the carrots blend smoothly into the dough, giving the cookies a tender bite and preventing large chunks that can make the cookies soggy. A fine grate will allow the carrots to soften evenly as they bake, creating a balanced flavor and texture throughout.
2. Chill the Dough Before Baking
If you’re looking for thicker, chewier cookies, chilling the dough is a must. Place the dough in the fridge for at least 30 minutes before baking. This step helps the cookies hold their shape better while baking and prevents excessive spreading, resulting in cookies that are thick and soft in the center with a slight crisp on the edges.
3. Use Room Temperature Ingredients
For the best texture and consistency, make sure your butter and eggs are at room temperature before mixing them into the dough. Cold butter can result in clumpy dough, and eggs that are too cold may cause the dough to seize up. Room temperature ingredients mix more evenly, ensuring a smooth, well-combined dough.
4. Don’t Overmix the Dough
It’s tempting to keep mixing, especially when the dough looks uneven, but overmixing can lead to tough cookies. Once all the ingredients are combined, stop mixing. Overworking the dough can activate the gluten too much, which results in denser cookies.
5. Add a Pinch of Salt
Carrot cake cookies benefit from a small pinch of salt. It enhances the sweetness and balances the flavors, bringing out the richness of the carrots and spices. Don’t skip this step—it makes a big difference in the overall taste!
6. Watch the Bake Time
Every oven is different, so keep an eye on your cookies while they bake. Carrot cake cookies should be slightly golden on the edges but still soft in the center. They usually take around 10-12 minutes, but check them at the 10-minute mark. If you prefer a chewier cookie, underbake them slightly, and they’ll firm up as they cool.
7. Cool Before Storing
Let the cookies cool completely on a wire rack before storing them. This allows them to set properly and prevents any moisture buildup from making them soggy. If you store them while they’re still warm, they might become too soft or lose their crispness.
8. Try a Glaze or Frosting
For an extra touch of sweetness and flavor, consider drizzling your carrot cake cookies with a simple cream cheese glaze or frosting. The tanginess of the cream cheese complements the spices and adds richness to each bite.
By following these simple tips, you’ll be well on your way to creating carrot cake cookies that are soft, flavorful, and a guaranteed hit. Happy baking!
Ingredient Swaps for Carrot Cake Cookies
If you’re looking to tweak the recipe to suit dietary preferences or use up what’s in your pantry, there are plenty of ingredient swaps you can make. Below, I’ve listed some easy substitutions that will help you customize your carrot cake cookies without compromising on flavor or texture.
1. Flour Alternatives
If you’re looking for a gluten-free option, you can easily swap out all-purpose flour for a gluten-free flour blend. Look for a one-to-one blend that includes xanthan gum or guar gum, as this helps provide structure to the cookies. If you’re watching your carbs, almond flour is a great low-carb substitute that still keeps the cookies soft and moist.
2. Sugar Substitutes
For a healthier version, try replacing the white sugar with coconut sugar or maple syrup. These natural sweeteners bring a rich, caramel-like flavor and can be used as a 1:1 replacement for regular sugar. If you want to reduce sugar even further, try using stevia or monk fruit sweetener, but make sure to check the specific conversion rates on the packaging.
3. Butter Alternatives
If you want to make this recipe dairy-free or lower in fat, you can substitute the butter with coconut oil, which adds a subtle coconut flavor and works well in cookies. For a lighter option, try using unsweetened applesauce instead of butter. This swap reduces calories and adds moisture while still creating a tender texture.
4. Egg-Free Version
To make these carrot cake cookies egg-free, try using flax eggs or chia eggs. Simply combine 1 tablespoon of ground flaxseeds or chia seeds with 2.5 tablespoons of water for each egg you’re replacing. Let it sit for a few minutes to form a gel-like consistency, and then use it as a direct replacement for eggs. This will help bind the ingredients together while keeping the cookies moist.
5. Add-Ins and Mix-Ins
Get creative with your add-ins! Instead of the classic raisins or walnuts, try using dried cranberries, chopped pecans, or even shredded coconut for extra texture. If you’re a fan of chocolate, white chocolate chips or dark chocolate chunks work wonderfully in carrot cake cookies, creating a decadent twist on the traditional flavor.
6. Spice Variations
While the recipe calls for cinnamon, nutmeg, and ginger, feel free to experiment with other warming spices like allspice, cardamom, or cloves. A pinch of turmeric can also be added for its vibrant color and subtle earthy flavor, which complements the carrots beautifully.
7. Non-Dairy Milk
For a dairy-free option, you can replace regular milk with almond milk, oat milk, or any other plant-based milk. Just be sure to use unsweetened varieties to avoid adding extra sugar to the dough.
With these simple ingredient swaps, you can make this carrot cake cookie recipe your own. Whether you’re going gluten-free, dairy-free, or just looking for a way to use up some pantry staples, these substitutions will ensure your cookies are just as delicious and satisfying as the original version. Happy baking!
Carrot Cake Cookies: A Perfect Blend of Sweet and Spicy
These carrot cake cookies are a delightful fusion of two beloved treats: carrot cake and cookies. With the soft, spiced texture of a classic carrot cake and the handheld convenience of a cookie, they are sure to become a favorite in your baking repertoire. Whether you’re craving a sweet afternoon snack or need a special dessert to impress guests, these cookies deliver all the flavor and comfort you love in a carrot cake but in a more portable form.
The Best of Both Worlds
What sets these carrot cake cookies apart from traditional cookies is the perfect balance of flavors and textures. The grated carrots add a natural sweetness and moisture, while the blend of cinnamon, nutmeg, and ginger gives them that signature spiced kick. Add a few chopped walnuts or raisins, and you’ve got a cookie that’s reminiscent of the carrot cake you know and love but with an extra layer of crunch and flavor.
Why You’ll Love These Cookies:
- Moist and soft texture: These cookies are incredibly moist thanks to the grated carrots, just like your favorite carrot cake.
- Aromatic spices: Cinnamon, nutmeg, and ginger give these cookies their signature warm, comforting flavor.
- Customizable: Add in nuts, raisins, or even coconut for an extra burst of flavor and texture.
- Quick to make: These cookies are easy to prepare and bake in under 30 minutes, so you don’t have to wait long to enjoy them.
A Versatile Dessert
One of the best things about these carrot cake cookies is how versatile they are. Not only can you swap out ingredients based on your preferences, but you can also serve them in a variety of ways:
- As a dessert: Serve them on a platter at your next party or family gathering.
- As a snack: Perfect with a cup of tea or coffee for an afternoon pick-me-up.
- As a gift: Pack them up in a cute jar or tin and gift them to someone special.
Perfect for Every Occasion
Whether it’s Easter, a birthday, or just a casual afternoon, these carrot cake cookies are ideal for any occasion. The flavors are familiar and comforting, making them a crowd-pleaser for both kids and adults. Plus, the easy-to-make recipe ensures you can whip up a batch in no time and still impress your guests with a homemade treat.
Baking Tips:
- Grate the carrots finely: This will ensure that the carrots incorporate well into the dough and help maintain a soft texture.
- Chill the dough: If you have the time, chilling the dough for 30 minutes before baking will help prevent the cookies from spreading too much and will result in a thicker, chewier texture.
- Don’t overbake: These cookies should stay soft and moist. Keep an eye on them as they bake, and remove them from the oven as soon as the edges turn golden brown to avoid overbaking.
With all these tips and tricks in mind, you’re ready to bake the best carrot cake cookies ever
Ingredients for Carrot Cake Cookies
The key to making perfect carrot cake cookies lies in choosing the right ingredients. Each one plays a crucial role in creating that classic carrot cake flavor while ensuring a soft and chewy texture. Below is a list of ingredients that you’ll need to gather before starting:
Wet Ingredients:
- Unsalted Butter (1/2 cup, softened): This forms the base of your dough and contributes to the rich, tender texture of the cookies. Always use unsalted butter for better control of the salt content.
- Brown Sugar (3/4 cup): Brown sugar adds moisture and a deeper, caramel-like flavor, which is a hallmark of carrot cake.
- Egg (1 large): The egg binds the ingredients together, ensuring your cookies hold their shape.
- Vanilla Extract (1 teaspoon): This adds warmth and a lovely aroma to complement the other flavors.
Dry Ingredients:
- All-Purpose Flour (1 1/2 cups): The main structure for the cookies. You can substitute with a gluten-free flour blend if needed.
- Baking Powder (1 teaspoon): This will help your cookies rise to the perfect height, making them soft and fluffy.
- Baking Soda (1/2 teaspoon): Provides extra lift and ensures the cookies have a light texture.
- Ground Cinnamon (1 teaspoon): The essential spice in carrot cake, giving your cookies that cozy, warm flavor.
- Ground Nutmeg (1/2 teaspoon): A touch of nutmeg complements the cinnamon and adds a layer of complexity.
- Ground Ginger (1/2 teaspoon): For an extra zing that balances the sweetness of the sugar and carrots.
- Salt (1/4 teaspoon): A little salt enhances all the other flavors, making the cookies taste even better.
Add-ins (Optional but Recommended):
- Freshly Grated Carrots (1 1/2 cups): This is the star of the recipe, giving your cookies the signature carrot cake taste and natural sweetness.
- Walnuts (1/2 cup, chopped): Adds a delightful crunch and nutty flavor, balancing the soft texture of the cookie.
- Raisins (1/4 cup): Sweet raisins add chewiness and contrast beautifully with the spices and carrots.
- Shredded Coconut (1/4 cup): If you’re a fan of coconut, this will add texture and a subtle tropical flavor.
Method for Making Carrot Cake Cookies
Now that we have our ingredients, it’s time to get baking! These carrot cake cookies come together in just a few simple steps. I’ll walk you through the process, making it easy to follow and ensuring you get perfect results every time.
Step 1: Preheat the Oven and Prepare the Baking Sheets
Start by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper or a silicone baking mat. This will prevent your cookies from sticking and make clean-up a breeze.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This will ensure that your spices are evenly distributed throughout the dough, giving every bite that perfect carrot cake flavor.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat together unsalted butter and brown sugar using an electric mixer or a whisk. You’ll want to mix them until they become light and fluffy, about 2 minutes. This step is essential for a soft, chewy cookie texture.
Step 4: Add the Egg and Vanilla
Once your butter and sugar are well creamed, add the egg and vanilla extract. Beat until the mixture is smooth and fully combined. The egg helps bind the dough, while the vanilla adds a warm, aromatic depth of flavor.
Step 5: Incorporate the Grated Carrots
Stir in the freshly grated carrots. These will add both moisture and that signature carrot cake taste. Be sure to mix the carrots thoroughly, but don’t overwork the dough. We want to keep that perfect texture!
Step 6: Combine Wet and Dry Ingredients
Gradually add your dry ingredients to the wet ingredients, mixing gently until everything is just combined. Don’t overmix at this stage – it’s important for the cookies to stay soft and tender.
Step 7: Fold in Optional Add-ins
If you’re using any optional add-ins like chopped walnuts, raisins, or shredded coconut, fold them in at this point. This is where you can get creative and personalize your cookies to suit your taste.
Step 8: Scoop the Dough
Using a cookie scoop or a tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading. If you prefer larger or smaller cookies, simply adjust the scoop size.
Step 9: Bake the Cookies
Bake your carrot cake cookies for 10-12 minutes or until the edges are golden brown and the centers are set. Keep an eye on them, as ovens can vary. When done, let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 10: Enjoy!
Once your cookies have cooled, it’s time to dig in! These carrot cake cookies are soft, sweet, and packed with the flavors of your favorite carrot cake. Perfect for any occasion, they’re sure to be a hit with family and friends.
carrot cake cookies
Ingredients
Wet Ingredients:
- Unsalted Butter 1/2 cup, softened: This forms the base of your dough and contributes to the rich, tender texture of the cookies. Always use unsalted butter for better control of the salt content.
- Brown Sugar 3/4 cup: Brown sugar adds moisture and a deeper, caramel-like flavor, which is a hallmark of carrot cake.
- Egg 1 large: The egg binds the ingredients together, ensuring your cookies hold their shape.
- Vanilla Extract 1 teaspoon: This adds warmth and a lovely aroma to complement the other flavors.
Dry Ingredients:
- All-Purpose Flour 1 1/2 cups: The main structure for the cookies. You can substitute with a gluten-free flour blend if needed.
- Baking Powder 1 teaspoon: This will help your cookies rise to the perfect height, making them soft and fluffy.
- Baking Soda 1/2 teaspoon: Provides extra lift and ensures the cookies have a light texture.
- Ground Cinnamon 1 teaspoon: The essential spice in carrot cake, giving your cookies that cozy, warm flavor.
- Ground Nutmeg 1/2 teaspoon: A touch of nutmeg complements the cinnamon and adds a layer of complexity.
- Ground Ginger 1/2 teaspoon: For an extra zing that balances the sweetness of the sugar and carrots.
- Salt 1/4 teaspoon: A little salt enhances all the other flavors, making the cookies taste even better.
Add-ins (Optional but Recommended):
- Freshly Grated Carrots 1 1/2 cups: This is the star of the recipe, giving your cookies the signature carrot cake taste and natural sweetness.
- Walnuts 1/2 cup, chopped: Adds a delightful crunch and nutty flavor, balancing the soft texture of the cookie.
- Raisins 1/4 cup: Sweet raisins add chewiness and contrast beautifully with the spices and carrots.
- Shredded Coconut 1/4 cup: If you’re a fan of coconut, this will add texture and a subtle tropical flavor.
Instructions
Step 1: Preheat the Oven and Prepare the Baking Sheets
- Start by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper or a silicone baking mat. This will prevent your cookies from sticking and make clean-up a breeze.
Step 2: Mix Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This will ensure that your spices are evenly distributed throughout the dough, giving every bite that perfect carrot cake flavor.
Step 3: Cream Butter and Sugar
- In a separate large bowl, beat together unsalted butter and brown sugar using an electric mixer or a whisk. You’ll want to mix them until they become light and fluffy, about 2 minutes. This step is essential for a soft, chewy cookie texture.
Step 4: Add the Egg and Vanilla
- Once your butter and sugar are well creamed, add the egg and vanilla extract. Beat until the mixture is smooth and fully combined. The egg helps bind the dough, while the vanilla adds a warm, aromatic depth of flavor.
Step 5: Incorporate the Grated Carrots
- Stir in the freshly grated carrots. These will add both moisture and that signature carrot cake taste. Be sure to mix the carrots thoroughly, but don’t overwork the dough. We want to keep that perfect texture!
Step 6: Combine Wet and Dry Ingredients
- Gradually add your dry ingredients to the wet ingredients, mixing gently until everything is just combined. Don’t overmix at this stage – it’s important for the cookies to stay soft and tender.
Step 7: Fold in Optional Add-ins
- If you’re using any optional add-ins like chopped walnuts, raisins, or shredded coconut, fold them in at this point. This is where you can get creative and personalize your cookies to suit your taste.
Step 8: Scoop the Dough
- Using a cookie scoop or a tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading. If you prefer larger or smaller cookies, simply adjust the scoop size.
Step 9: Bake the Cookies
- Bake your carrot cake cookies for 10-12 minutes or until the edges are golden brown and the centers are set. Keep an eye on them, as ovens can vary. When done, let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 10: Enjoy!
- Once your cookies have cooled, it’s time to dig in! These carrot cake cookies are soft, sweet, and packed with the flavors of your favorite carrot cake. Perfect for any occasion, they’re sure to be a hit with family and friends.
Notes
- Calories: 180 kcal
- Fat: 8g
- Saturated Fat: 4.5g
- Cholesterol: 30mg
- Sodium: 85mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 15g
- Protein: 2g