Description
These Perfect Carrot Cake Cookies combine the moist, spicy flavors of traditional carrot cake with the convenience of a cookie. Loaded with grated carrots, warm cinnamon, nutmeg, and optional nuts and raisins, these cookies are soft, flavorful, and ideal for a delightful snack or dessert.
Ingredients
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 (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agent and spices.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy, ensuring good texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until well combined, adding moisture and flavor to the cookie dough.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing continuously until fully incorporated to form a smooth dough.
- Fold in Carrots and Add-ins: Stir in the grated carrots, and if desired, fold in the chopped walnuts and raisins for added texture and sweetness.
- Form Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes until they are lightly golden around the edges, indicating they are set but still soft in the center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure carrots are finely grated for even moisture and texture throughout the cookies.
- You can omit walnuts and raisins if allergic or prefer a simpler cookie.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a dairy-free version, substitute butter with a vegan margarine or coconut oil.
