carrot cake madeleines

I have mentioned before that classic madeleines are one of my absolute favorite treats to bake (and eat!). Additionally, carrot cake is a childhood favorite. It is, in my opinion, a total special occasion dessert. Recently, while making carrot cake for my boyfriend’s aunt’s birthday, I shredded too many carrots, so I decided to try making some carrot cake madeleines!

This recipe for carrot cake madeleines is slightly different than that of a classic carrot cake (less leaven) but just as delicious. Carrot cake madeleines are evenly spiced in every bite with succulent texture from the walnuts and golden raisins. The best part of carrot cake madeleines is you can enjoy the delights of carrot cake without having to make a giant cake. 


  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • Pinch of ground cloves
  • 2 eggs
  • ¾ cup granulated sugar
  • 1 cup grated carrots
  • ¼ cup walnuts, finely chopped 
  • ½ cup golden raisins
  • ½ cup neutral oil
  • Powdered sugar


Preheat the oven to 350°F.

In a large bowl, mix together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves and set aside. Vigorously whisk the eggs and granulated sugar. Mix in the flour and spice mixture until evenly combined. Add in the carrots, walnuts, and raisins. Slowly drizzle in the oil while constantly mixing the batter until all of the oil has been incorporated.

Fill a greased madeleine mold with 1-2 tablespoons of batter. Bake for 15-17 minutes until golden. Let cool slightly then dust with powdered sugar. 

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