Welcome and greetings to our delicious journey into the wonderful world of carrot cake cookies! These cookies are the ideal treat for any occasion because they combine the traditional tastes of carrot cake with the ease of a cookie. These cookies are soft, chewy, and bursting with the flavor of raisins, almonds, and carrots. They’ll become family favorites quickly.
What are carrot cake cookies?
Carrot Cake Cookies are a delightful blend of two beloved treats: carrot cake and cookies. These cookies capture the essence of traditional carrot cake, but in a convenient, handheld form. Here’s what makes them special:
Key Features
- Flavor Profile: Carrot Cake Cookies have a rich, spiced flavor similar to carrot cake, featuring warm notes of cinnamon and nutmeg. The grated carrots add natural sweetness and moisture.
- Texture: These cookies are typically soft and chewy, with a slightly crisp edge. The inclusion of ingredients like chopped walnuts and raisins adds a delightful crunch and chewiness.
- Ingredients: Common ingredients include:
- Grated Carrots: Provide moisture and a subtle sweetness.
- Spices: Cinnamon and nutmeg are used for their warm, comforting flavors.
- Nuts and Dried Fruits: Chopped walnuts and raisins (or other dried fruits) are often added for texture and flavor.
- Versatility: Carrot Cake Cookies can be enjoyed plain or with a cream cheese frosting drizzle, mimicking the classic carrot cake frosting.
- Convenience: Unlike a traditional carrot cake, these cookies are easy to make and serve, requiring no slicing or plates.
Why You’ll Love Them
- Quick and Easy: They are simpler to prepare than a full cake and bake faster.
- Portable: Perfect for lunchboxes, picnics, or on-the-go snacks.
- Customizable: You can easily tweak the recipe to include your favorite nuts, dried fruits, or even chocolate chips.
- Kid-Friendly: A great way to incorporate vegetables into a treat that kids will love.
Perfect For
- Anytime Snacking: Great for a midday treat or an after-dinner dessert.
- Gifting: These cookies make wonderful homemade gifts for holidays or special occasions.
- Baking with Kids: A fun and easy recipe that children can help with, from grating carrots to mixing dough.
Carrot Cake Cookies are a delicious and versatile treat that combines the best of carrot cake and cookies. They offer a wonderful balance of flavors and textures, making them a perfect choice for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
Preheat the oven. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes.
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
Incorporate Carrots and Nuts: Stir in the grated carrots, chopped walnuts, and raisins, ensuring an even distribution throughout the dough.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in tougher cookies.
Form cookies: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake: Bake for 12–15 minutes, or until the edges of the cookies are golden brown and the centers are set. Rotate the baking sheet halfway through for even baking.
Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Carrot Cake Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Incorporate Carrots and Nuts: Stir in the grated carrots, chopped walnuts, and raisins, ensuring an even distribution throughout the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in tougher cookies.
- Form cookies: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 12–15 minutes, or until the edges of the cookies are golden brown and the centers are set. Rotate the baking sheet halfway through for even baking.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Tips and Variations
- Toasted Nuts: For a deeper, nuttier flavor, toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently, before adding them to the dough.
- Frosting Option: If you love a frosted carrot cake, consider adding a cream cheese frosting drizzle over the cooled cookies. Mix 4 oz of softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth, then drizzle over the cookies.
- Substitutions: You can substitute the raisins with dried cranberries, chopped dates, or even chocolate chips for a different twist. For a nut-free version, omit the walnuts or replace them with sunflower seeds or pumpkin seeds.
