Description
Soft, chewy cookies infused with warm spices, sweet carrots, and optional nuts or raisins, offering all the flavor of classic carrot cake in a portable treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh carrots, finely grated
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla, mixing well, then stir in grated carrots.
- Gradually add the dry mixture to the wet mixture until combined. Fold in walnuts and raisins if using.
- Drop rounded tablespoons of dough onto baking sheets, spacing them 2 inches apart.
- Bake for 12–15 minutes or until edges are lightly golden.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Frost with cream cheese frosting if desired.
Notes
- Chill the dough for at least 30 minutes for thicker cookies.
- Use freshly grated carrots for best moisture and flavor.
- Store in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: carrot cake cookies, soft cookies, spiced cookies, carrot dessert, cream cheese frosting cookies