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Carrot Cake Cookies

Delightful cookies that blend the warm spice and sweetness of classic carrot cake in a simple cookie format, perfect for snacks and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup grated carrots Freshly grated brings the best flavor
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats Adds heartiness
  • 1/2 cup brown sugar For caramel-like sweetness
  • 1/4 cup granulated sugar
  • 1/2 cup butter, softened A quick zap in the microwave can help if not softened
  • 1 each egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg Freshly grated is best
  • 1/4 tsp salt Balances the sweetness
  • 1/2 cup walnuts or pecans Optional but recommended for crunch
  • 1/2 cup raisins Or golden raisins for an unexpected twist

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together your softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the egg and vanilla extract, mixing well until combined.
  4. In a separate bowl, whisk together the grated carrots, rolled oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Fold in the nuts and raisins gently if using.
  7. Scoop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes, or until the edges turn golden brown.
  9. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies can be enjoyed as is or topped with cream cheese frosting. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.