Carrot Cake Cookies

These Carrot Cake Cookies are a delightful twist on the classic carrot cake, offering all the delicious flavors in a portable, bite-sized treat. Soft, chewy, and full of warm spices, these cookies are studded with shredded carrots, walnuts, and raisins, making them a comforting dessert that’s perfect for any occasion.

Why You’ll Love This Recipe

• Carrot Cake Flavor in Cookie Form – Get all the flavors of carrot cake in a quick and easy cookie form.
• Soft and Chewy Texture – These cookies are tender and chewy, with just the right amount of moisture.
• Perfect for Snacking – They’re the ideal size for an afternoon treat or a lunchbox snack.
• Loaded with Healthy Ingredients – Carrots, walnuts, and raisins bring a healthy twist while still being indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup shredded carrots
• ½ cup chopped walnuts (optional)
• ½ cup raisins (optional)
• ½ cup rolled oats

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. Cream the Butter and Sugar: In a separate large bowl, beat together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
4. Add the Wet Ingredients: Beat in the egg and vanilla extract, mixing until combined.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the Add-ins: Stir in the shredded carrots, walnuts, raisins, and oats until evenly distributed throughout the dough.
7. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Serve: Enjoy these soft, chewy carrot cake cookies with a glass of milk or your favorite beverage!

Servings and Timing

• Servings: About 24 cookies
• Preparation Time: 15 minutes
• Baking Time: 10-12 minutes

Variations

• Cream Cheese Frosting: Add a dollop of cream cheese frosting on top of each cookie for an extra indulgent treat.
• Substitute the Nuts: If you don’t like walnuts, feel free to use pecans or almonds, or omit them entirely.
• Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
• Dried Fruit Swap: If you don’t have raisins, you can use dried cranberries, currants, or chopped dates instead.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to a week for an extra soft texture.
• Freezing: These cookies freeze well. Store them in an airtight container or freezer bag for up to 3 months. To serve, let them thaw at room temperature.
• Reheating: To warm the cookies, simply microwave them for 10-15 seconds, or heat in a 300°F oven for a few minutes.

FAQs

Can I make these cookies without raisins?

Yes, you can omit the raisins or replace them with other dried fruit, such as cranberries or chopped dates.

Can I use a different type of nut?

Yes, you can substitute walnuts with pecans, almonds, or leave the nuts out altogether.

What’s the best way to shred carrots for this recipe?

Use a box grater or food processor to shred the carrots into small, fine shreds.

Can I make these cookies gluten-free?

Yes, use a gluten-free all-purpose flour blend to make these cookies gluten-free.

Can I add pineapple to these cookies?

Yes, chopped pineapple would add moisture and sweetness, but be sure to drain it well before adding it to the dough.

How can I make these cookies softer?

Ensure the cookies are not overbaked and allow them to cool on the baking sheet before transferring them to a rack.

Can I use unsweetened shredded coconut in this recipe?

Yes, coconut would be a nice addition. Add about ½ cup of unsweetened shredded coconut if you like.

How can I make these cookies more cake-like?

If you prefer a cakier texture, you can add a little bit of milk to the dough (1-2 tablespoons), which will increase the moisture.

Do these cookies need to be refrigerated?

No, these cookies can be stored at room temperature for up to 5 days in an airtight container.

Can I freeze the dough?

Yes, you can freeze the cookie dough. Scoop the dough onto a baking sheet and freeze until solid, then transfer to a zip-top bag or container for up to 3 months. Bake directly from the freezer, adding a couple of extra minutes to the baking time.

Conclusion

These Carrot Cake Cookies are a delicious and easy way to enjoy the flavors of carrot cake in a portable, bite-sized form. With their soft texture, sweet carrots, and warm spices, they’re perfect for a snack or dessert. Whether you enjoy them as is or with a bit of cream cheese frosting on top, they’re sure to become a family favorite!

Carrot Cake Cookies

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies
• Category: Dessert, Snack
• Method: Baking
• Cuisine: Comfort Food
• Diet: Gluten Free

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Description

These Carrot Cake Cookies are a delightful twist on the classic carrot cake, offering all the delicious flavors in a portable, bite-sized treat. Soft, chewy, and full of warm spices, these cookies are packed with shredded carrots, walnuts, and raisins, making them a comforting dessert perfect for any occasion.

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Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup shredded carrots
• ½ cup chopped walnuts (optional)
• ½ cup raisins (optional)
• ½ cup rolled oats

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Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Dry Ingredients

2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.

Step 3: Cream the Butter and Sugar

3. In a separate large bowl, beat together softened butter and brown sugar until light and fluffy, about 2-3 minutes.

Step 4: Add the Wet Ingredients

4. Beat in the egg and vanilla extract, mixing until fully combined.

Step 5: Combine with Dry Ingredients

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6: Fold in the Add-ins

6. Stir in the shredded carrots, walnuts, raisins, and oats until evenly distributed throughout the dough.

Step 7: Scoop the Dough

7. Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Bake

8. Bake for 10-12 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 9: Serve

9. Enjoy these soft, chewy carrot cake cookies with a glass of milk or your favorite beverage!

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Notes

• Use Fresh Carrots – Freshly shredded carrots provide the best texture and moisture for these cookies. Avoid using pre-shredded carrots as they may be drier.
• Don’t Overmix – Be sure to mix just until combined when adding the dry ingredients to the wet ingredients to prevent tough cookies.
• Check the Baking Time – The cookies should be golden around the edges and set in the middle. For a softer texture, avoid overbaking them.
• Chill Dough for Softer Cookies – If the dough feels too soft, let it chill in the fridge for 15-30 minutes before scooping and baking to help with shaping.
• Nuts and Raisins – If you don’t like walnuts, you can substitute them with pecans, almonds, or leave them out. Similarly, swap raisins for dried cranberries, currants, or chopped dates.
• Add Moisture – If you want the cookies to be extra moist or cake-like, consider adding a tablespoon or two of milk to the dough.
• Storage Tip – To keep the cookies extra soft, you can store them in an airtight container and refrigerate them for up to a week.
• Freezing Tip – These cookies freeze well. Store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
• Add a Frosting Twist – For a more indulgent treat, top these cookies with cream cheese frosting to give them that classic carrot cake flair.
• For Extra Crunch – Add a handful of unsweetened shredded coconut for a tropical twist and extra texture.