Easy Carrot Cake Cookies
Deliciously soft carrot cake cookies packed with warm spices and shredded carrots. Perfect for a quick treat or sharing with friends.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon freshly ground preferred
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.75 cups unsalted butter softened
- 0.75 cups brown sugar packed
- 0.5 cups granulated sugar
- 1 large egg room temperature
- 1 teaspoons vanilla extract
- 1.5 cups shredded carrots fresh, peeled
- 0.5 cups chopped walnuts optional
- 0.5 cups raisins optional
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the shredded carrots, walnuts, and raisins (if using).
- Drop cookie dough by rounded tablespoons onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden and the centers are set.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies keep well in an airtight container for up to 5 days and can be frozen for longer storage.