Chewy Carrot Cake Cookies (Print View)
Soft spiced cookies loaded with grated carrots, walnuts, and raisins for a handheld carrot cake experience.
# What You'll 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
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt until well blended.
03 - In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated.
05 - Gradually mix the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
06 - Gently fold in the grated carrots, chopped walnuts, and raisins until evenly distributed throughout the dough.
07 - Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are lightly golden but the centers remain soft for optimal chewiness.
09 - Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- They deliver everything you love about carrot cake in a fraction of the time
- The texture is absolutely perfect chewy edges with a soft, spiced center
- These cookies travel beautifully and actually taste better the next day
02 -
- Overgrating your carrots makes them watery, so use gentle pressure and the fine side of your grater
- These cookies continue baking on the hot sheet, so remove them when they still look slightly underdone
- Room temperature ingredients make all the difference in achieving that perfect texture
03 -
- Chill the dough for 30 minutes before baking to prevent excessive spreading
- Rotate your baking sheets halfway through for even browning