Chewy Carrot Cake Cookies (Print Version)
Soft spiced cookies loaded with carrots, walnuts, and raisins for a handheld carrot cake experience.
# What You 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
# How-To:
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 butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 minutes.
04 - Add egg and vanilla extract to butter mixture. Beat until fully incorporated.
05 - Gradually mix dry ingredients into wet ingredients, stirring until just combined. Avoid overmixing.
06 - Gently fold in grated carrots, chopped walnuts, and raisins until evenly distributed throughout dough.
07 - Drop tablespoon-sized mounds of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are lightly golden while centers remain soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- They capture everything you adore about carrot cake but in a fraction of the time, making them perfect for sudden cravings or unexpected guests
- The texture is incredible—crisp edges giving way to a soft, chewy center that keeps people coming back for just one more
02 -
- Chilling the dough for 30 minutes before baking transforms the texture, making them thicker and even chewier
- Grating the carrots finely is nonnegotiable—large shreds will create pockets of raw carrot and make the cookies fall apart
03 -
- Toast the walnuts in a dry pan for 3 minutes before adding them to the dough—their flavor becomes so much more pronounced
- Room temperature ingredients make all the difference in achieving that perfect texture, so don't rush the butter softening step