Description

Carrot Cake Cookies are a delightful fusion of classic carrot cake flavors in a chewy cookie form. These treats, infused with aromatic spices like cinnamon and nutmeg, are studded with sweet raisins and crunchy walnuts. Perfect for any occasion, they evoke warm memories and offer a satisfying bite that pairs beautifully with coffee or tea. Whip up a batch for gatherings or enjoy them as a cozy snack—these cookies are sure to please everyone!

Ingredients

Scale

1 cup all-purpose flour
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter (room temperature)
1 large egg
1 cup shredded carrots (freshly grated)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup dried raisins or cranberries

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt; set aside.
In another bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about three minutes).
Beat in the egg until well mixed, then fold in shredded carrots and any optional nuts or dried fruit.
Gradually mix dry ingredients into the wet mixture until just combined.
Drop tablespoon-sized dough balls onto prepared sheets about two inches apart.
Bake for 10 to 12 minutes until edges are golden but centers appear soft; cool on wire racks before enjoying.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 114
Sugar: 8g
Sodium: 65mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0.5g
Protein: 1g
Cholesterol: 14mg

Keywords: For extra flavor, consider incorporating shredded coconut or crushed pineapple. To make gluten-free, substitute all-purpose flour with a gluten-free blend containing xanthan gum.