These soft and flavorful carrot cake cookies strike the perfect balance of spice and sweetness. With hints of cinnamon and nutmeg, combined with grated carrots, walnuts, and raisins, they taste just like a classic carrot cake in cookie form. Whether you’re looking for a sweet treat for the holidays or a comforting snack, these cookies are perfect for any occasion!
Why You’ll Love This Recipe
These carrot cake cookies bring together the best of both worlds—delicious carrot cake flavors and the convenience of a cookie. They’re soft and chewy on the inside with a slightly crispy edge, making them the ultimate treat for anyone who loves the classic taste of carrot cake but in a more portable, bite-sized form. The combination of warm spices like cinnamon and nutmeg, along with the sweetness of grated carrots, makes each bite irresistible. Plus, you can customize them with optional ingredients like walnuts and raisins, adding an extra layer of texture and flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
- Stir in the grated carrots, walnuts, and raisins (if using).
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 12-15 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
Variations
- Vegan Version: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use a plant-based butter alternative. You can also replace the honey with maple syrup or agave nectar for a vegan-friendly sweetener.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend instead of all-purpose flour to make this recipe gluten-free.
- Spices: Feel free to adjust the spices to your liking. Add ground ginger or cloves for extra warmth or use pumpkin pie spice as a substitute for the cinnamon and nutmeg.
- Add-ins: For more texture, you can add shredded coconut, chopped pecans, or even white chocolate chips in place of or in addition to the walnuts and raisins.
Storage/Reheating
- Storage: These carrot cake cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag. They’ll keep for up to 3 months in the freezer.
- Reheating: If you prefer your cookies warm, reheat them in the microwave for 10-15 seconds or pop them in a 300°F (150°C) oven for about 5 minutes to get the edges slightly crispy again.
FAQs
1. Can I use whole wheat flour in this recipe?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the cookies may have a denser texture.
2. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden, but the centers may still look a bit soft. They will firm up as they cool.
3. Can I omit the raisins and walnuts?
Absolutely! Feel free to leave out the raisins and walnuts if you prefer a simpler cookie. You can also add other mix-ins like chocolate chips or dried cranberries.
4. Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and store it in the fridge for up to 24 hours before baking. Alternatively, freeze the dough balls and bake them straight from the freezer.
5. How do I prevent my cookies from spreading too much during baking?
Make sure your butter is softened but not too warm. Chilled dough also helps the cookies hold their shape better while baking.
6. Are these cookies healthy?
These cookies are a bit indulgent, but they do contain carrots, which provide some nutrients. If you’re looking for a healthier version, you could try substituting part of the sugar with applesauce or using a sugar substitute.
7. Can I double the recipe?
Yes, you can easily double the recipe to make more cookies! Just make sure to use two baking sheets and rotate them halfway through baking.
8. Why are my cookies too dry?
If your dough feels dry, try adding a little more butter or a tablespoon of milk to bring the dough together. The carrots should provide moisture, but depending on how finely they’re grated, you might need a bit more liquid.
9. Can I add coconut flakes to this recipe?
Yes! Adding shredded coconut is a great idea to add more texture and flavor. You can fold in 1/2 cup of shredded coconut with the other mix-ins.
10. Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works just as well for this recipe. Just make sure to beat the butter and sugar until fluffy before adding the other ingredients.
Conclusion
These perfect carrot cake cookies are a delicious, easy-to-make treat that will delight anyone who loves the flavor of carrot cake. With their soft texture, warm spices, and customizable mix-ins, they are sure to become a new favorite in your baking repertoire. Whether for a cozy afternoon snack or a holiday dessert, these cookies offer the perfect combination of flavors to satisfy your sweet tooth!
Print
Perfect Carrot Cake Cookies
These soft and flavorful Carrot Cake Cookies combine the classic taste of carrot cake with the convenience of a cookie. Packed with cinnamon, nutmeg, grated carrots, walnuts, and raisins, these cookies are a perfect treat for any occasion. Ideal for those who love a bite-sized version of carrot cake, these cookies are soft, chewy, and irresistibly delicious.
- Total Time: 30 minutes
- Yield: 24 cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
- Stir in the grated carrots, walnuts, and raisins (if using).
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Vegan Version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter alternative.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Customize your cookies by adding coconut flakes, pecans, or white chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
