Description
Delight in these moist and flavorful Carrot Cake Cookies, bursting with grated carrots, warm spices, and optional crunchy walnuts and sweet raisins. Perfect as a portable twist on classic carrot cake, these cookies are easy to make and perfect for an afternoon treat or lunchbox snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 2 medium carrots)
Optional Add-Ins
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined to create the cookie base.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Egg and Vanilla: Beat the large egg and vanilla extract into the butter and sugar mixture until smooth and thoroughly combined for flavor and binding.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring or mixing until just combined, being careful not to overmix to maintain cookie tenderness.
- Incorporate Carrots and Add-Ins: Fold in the grated carrots along with optional chopped walnuts and raisins to add moisture, texture, and bursts of flavor to the cookie dough.
- Shape Cookies: Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden around the edges, indicating they are cooked through.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, which prevents sogginess and ensures the right texture.
Notes
- For a nut-free version, omit the walnuts.
- Raisins can be substituted with dried cranberries or omitted altogether.
- Make sure to grate the carrots finely to meld smoothly into the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen for up to 2 months; thaw at room temperature before serving.
