Carrot Cake Cookies
These carrot cake cookies are also perfect for holiday celebrations. They’re soft, flavorful, and carry the cozy notes of cinnamon and nutmeg that everyone associates with home-baked desserts.
Equipment
- Mixing Bowls
- Measuring Cups & Spoons
- Electric Mixer (or Hand Whisk)
- Grater
- Spatula
- Baking Sheet
- Cooling Rack
- Small bowl or piping bag
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots about 2 medium carrots
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins optional
For the Frosting/Optional Topping:
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Prep Your Ingredients
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Measure out all your ingredients so everything is ready to go. Baking is easier when you’re organized!
- Grate the carrots finely. Pro tip: Use the smallest side of a box grater for a soft, almost melt-in-your-mouth texture.
Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Make sure everything is evenly combined; this prevents pockets of spice or flour later.
Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla extract and beat until fully incorporated. Pro tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
Combine Wet and Dry Ingredients
- Slowly add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies soft.
- Fold in the grated carrots, and if using, fold in nuts or raisins with a spatula.
Portion the Cookies
- Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Slightly flatten each cookie with the back of the scoop or your fingers for even baking.
Bake the Cookies
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Pro tip: Don’t overbake—cookies continue to firm up as they cool. They should feel soft when you gently press the center.
Cool Completely
- Let the cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Allow cookies to cool completely before frosting if you choose to add cream cheese topping.
Optional Frosting
- Beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla.
- Spread or pipe frosting onto cooled cookies. Pro tip: Chill the frosting for 10 minutes before spreading to prevent it from sliding off.
Notes
Nutritional Value (Per Cookie – Approximate)
- Calories: 150–170 kcal
- Carbohydrates: 18–20 g
- Protein: 2–3 g
- Fat: 8–9 g
- Saturated Fat: 4–5 g
- Sugar: 10–12 g
- Fiber: 1 g
- Sodium: 90–110 mg