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Carrot Cake Cookies

Delightfully moist and spicy cookies that capture the classic flavor of carrot cake in a quick, easy-to-make treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup grated carrots Freshly grated for the best flavor
  • 1/2 cup brown sugar Packed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter Softened
  • 1 large egg At room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup raisins or walnuts Optional mix-ins

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the egg and vanilla extract until fully combined with the sugar mixture.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually stir the dry mixture into the wet mixture until just combined. Do not overmix.
  6. Fold in the grated carrots and, if using, the raisins or walnuts.
  7. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10 to 12 minutes or until the cookies are lightly golden around the edges.
  2. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Try swapping raisins for cranberries or using pecans instead of walnuts for a different flavor. The dough can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months. Avoid overbaking them for the best chewy texture.