Description
Chewy and snackable carrot cake cookies that capture all the flavors of traditional carrot cake without the fuss.
Ingredients
Scale
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup raisins or chopped nuts (optional)
- 4 oz cream cheese (optional)
- 1 cup powdered sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
- Whisk brown sugar, granulated sugar, and oil in a bowl until smooth.
- Add egg and vanilla, then whisk until combined.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Pour dry mix into wet ingredients and stir until the batter looks uniform.
- Fold in grated carrots and your choice of raisins or nuts.
- Scoop dough by heaping tablespoons onto the sheet, spacing them about 2 inches apart.
- Bake for 12–14 minutes until edges look set and tops spring back to the touch.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Beat 4 oz cream cheese with 1 cup powdered sugar and a splash of vanilla for optional frosting.
- Spread or pipe on cooled cookies.
Notes
Keep these cookies slightly underbaked if you want them extra chewy. Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg