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Carrot Cake Cookies

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Soft and chewy carrot cake cookies filled with warm spices and grated carrots, offering all the cozy flavors of classic carrot cake in a simple treat.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup finely grated carrots
  • 1/2 cup rolled oats
  • 1/2 cup chopped walnuts or raisins (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, beat butter and brown sugar until creamy.
  4. Add egg and vanilla extract, mixing until combined.
  5. Stir in grated carrots and oats.
  6. Gradually mix in dry ingredients until just combined.
  7. Fold in walnuts or raisins if using.
  8. Scoop tablespoon-sized portions onto the baking sheet.
  9. Bake for 10 to 12 minutes until edges are set.
  10. Cool slightly before transferring to a wire rack.

Notes

  • Top with cream cheese frosting for a classic carrot cake flavor.
  • Add shredded coconut for extra texture.
  • Use freshly grated carrots for best moisture.
  • Store at room temperature for up to 3 days or refrigerate for 5 days.
  • Freeze dough for later baking if desired.
  • Avoid overbaking to keep cookies soft and chewy.

Nutrition

Find it online: https://thefamilycooking.com/carrot-cake-cookies-2/