Chewy Carrot Cake Cookies (Printable Version)

Soft spiced cookies packed with fresh carrots, walnuts and raisins for the perfect handheld carrot cake experience.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 tsp ground cinnamon
03 - 1/4 tsp ground nutmeg
04 - 1/2 tsp baking soda
05 - 1/2 tsp baking powder
06 - 1/4 tsp salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, room temperature
08 - 1/2 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1 tsp vanilla extract

→ Add-Ins

12 - 1 cup finely grated carrots (about 2 medium)
13 - 1/2 cup chopped walnuts
14 - 1/2 cup raisins

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a medium bowl.
03 - Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Add egg and vanilla extract to butter mixture. Beat until fully incorporated.
05 - Gradually mix dry ingredients into wet ingredients until just combined. Do not overmix.
06 - Fold in grated carrots, chopped walnuts, and raisins until evenly distributed.
07 - Drop tablespoon-sized mounds of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are lightly golden and centers remain soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Helpful Tips:

01 -
  • They capture everything glorious about carrot cake but bake in 12 minutes flat
  • The texture is somehow both chewy and tender, with little surprises in every bite
  • Perfect for those moments when you want cake but can't commit to the layers
02 -
  • Grating your own carrots makes a huge difference in texture and moisture compared to pre grated
  • Overmixing the dough will make these tough so stop as soon as the flour disappears
  • The cookies continue cooking on the hot baking sheet so removing them while slightly soft is crucial
03 -
  • Pecans make an excellent substitute if you prefer their buttery flavor over walnuts
  • Press a few extra walnuts on top before baking for that professional bakery look
  • For uniform cookies use a cookie scoop instead of tablespoons

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