Description
Deliciously soft and chewy cookies that capture all the essence of carrot cake with hints of cinnamon and sweetness.
Ingredients
Scale
- 1 cup grated carrots
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Stir in the grated carrots until evenly distributed.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Optionally, fold in walnuts/pecans and raisins/chocolate chips.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are set.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to a week or in the fridge for up to two weeks. They can also be frozen for up to three months.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 55mg
- Fat: 5.5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg