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carrot cake cookies recipe

Carrot Cake Cookies Recipe

Soft and chewy carrot cake cookies recipe with warm spices. Perfect for any occasion, these bite-sized treats are easy to make and irresistible. Bake today!
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Prep Time: 15 minutes
Cook Time: 12 minutes
Resting Time: 5 minutes
Total Time: 32 minutes
Servings: 12 cookies
Calories: 150kcal
Cost: $10

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer or hand whisk
  • Baking sheets
  • Parchment paper
  • Cooling rack

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 0.5 cup chopped walnuts optional
  • 0.5 cup raisins optional

Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the egg and vanilla extract to the butter mixture and beat until smooth, then fold in the grated carrots.
  • Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in nuts or raisins if using.
  • Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown. Let cool for a few minutes before transferring to a wire rack.

Notes

For a healthier option, substitute whole wheat flour for all-purpose flour and reduce the sugar. You can also replace butter with coconut oil for a dairy-free version.
Store cookies in an airtight container at room temperature for up to 5 days. A slice of bread can help retain moisture. For freezing, layer cookies between wax paper in a freezer-safe container; they’ll stay good for up to 3 months. Reheat in the microwave for 10 seconds to restore softness.
To avoid common mistakes, be careful not to overmix the dough and ensure your grated carrots are finely shredded to prevent soggy cookies. Enjoy your baking!

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Calcium: 20mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!