Carrot Cake Cookies
Carrot cake is a beloved dessert known for its warm spices, moist texture, and rich flavor. But what if you could take all those comforting, cozy elements and turn them into a portable, easy-to-enjoy treat? That’s exactly what these carrot cake cookies do! They combine the familiar flavors of carrot cake—sweet carrots, cinnamon, and a hint of vanilla—into a soft, chewy cookie with just the right balance of spice and sweetness.
These cookies are perfect for any occasion, whether it’s a cozy fall afternoon, a spring celebration like Easter, or simply when you’re craving something sweet. The addition of walnuts or pecans gives these cookies a satisfying crunch, while raisins add a touch of natural sweetness. And if you want to take these cookies to the next level, drizzle on a rich and creamy cream cheese frosting to bring them even closer to the carrot cake we all know and love.
This recipe is simple, straightforward, and guaranteed to satisfy your sweet tooth with a delightful blend of textures and flavors. Plus, they’re incredibly versatile—whether enjoyed on their own or paired with a cup of tea or coffee, these carrot cake cookies are a treat everyone will love.
Ingredients:
½ cup unsalted butter, softened.
½ cup granulated sugar.
½ cup brown sugar, packed.
1 large egg.
1 teaspoon vanilla extract.
1 ½ cups all-purpose flour.
½ teaspoon baking soda.
½ teaspoon baking powder.
½ teaspoon ground cinnamon.
¼ teaspoon salt.
1 cup shredded carrots.
½ cup chopped walnuts or pecans (optional).
½ cup raisins (optional).
Cream Cheese Frosting (Optional):
½ cup cream cheese, softened.
¼ cup powdered sugar.
½ teaspoon vanilla extract.
2 tbsp milk (adjust for consistency).
Instructions:
Step 1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Step 3
Add the egg and vanilla extract, and beat until smooth.
Step 4
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Step 5
Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Step 6
Gently fold in the shredded carrots, nuts, and raisins (if using). The dough will be thick and slightly sticky.
Step 7
Use a cookie scoop or tablespoon to drop rounded dough balls onto the baking sheet, about 2 inches apart.
Step 8
Bake for 10–12 minutes, or until the edges are lightly golden.
Step 9
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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