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If you're a fan of traditional carrot cake, you're in for a real treat with this delightful recipe for carrot cake cookies. These cookies capture the essence of the beloved dessert, offering the same rich flavors and moist texture but in a conveniently portable form. The combination of warm spices, freshly grated carrots, and a touch of sweetness makes these cookies irresistible.

Carrot Cake Cookies

Indulge in the deliciousness of carrot cake cookies with this easy recipe that blends the traditional flavors of carrot cake into a chewy, portable treat. Featuring freshly grated carrots, warm spices, and an optional mix of add-ins like raisins or nuts, these cookies are perfect for sharing or enjoying solo. Quick to bake and packed with flavor, they're an irresistible sweet snack that can be customized to fit your dietary preferences while still offering a delightful taste.
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup grated carrots (about 2 medium carrots)

1/2 cup raisins (optional)

1/4 cup chopped walnuts or pecans (optional)

Cream cheese frosting (for drizzling, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

        Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.

          Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined.

            Fold in Carrots and Add-Ins: Gently fold in the grated carrots, raisins, and nuts if using. Make sure everything is evenly distributed throughout the dough.

              Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look soft but will firm up as they cool.

                  Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                    Optional Frosting: If desired, drizzle cooled cookies with cream cheese frosting before serving.

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | About 24 cookies