Chewy Carrot Cake Cookies (Print View)

Soft spiced cookies loaded with carrots, walnuts, and raisins for a chewy handheld dessert.

# What You'll Need:

→ Dry Ingredients

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

→ Add-Ins

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

# Method:

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 combined.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 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 throughout the dough.
07 - Drop tablespoon-sized mounds of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11-13 minutes until edges are lightly golden but centers remain soft.
09 - Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Insider Tips:

01 -
  • They taste exactly like carrot cake but require zero frosting skills and bake in under 15 minutes
  • The texture is impossibly chewy with those perfectly crispy edges that make cookies irresistible
  • They actually make you feel virtuous about eating dessert because, well, there are vegetables involved
02 -
  • Room temperature ingredients are not optional here cold butter will give you flat, greasy cookies
  • These cookies may look slightly underdone when you pull them out but they continue cooking on the hot baking sheet
  • Grating your own carrots makes a huge difference over pre-shredded ones which are too dry and thick
03 -
  • Use the finest holes on your box grater for carrots that practically melt into the cookie
  • Weigh your flour if possible too much will make these cakey instead of chewy

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