Chewy Carrot Cake Cookies (Print Version)
Soft, spiced cookies packed with grated carrots, walnuts, and raisins. Everything you love in a convenient handheld form.
# 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 Make It:
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.
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 combined.
05 - Gradually mix dry ingredients into wet ingredients until just combined.
06 - Fold in grated carrots, chopped walnuts, and raisins.
07 - Drop tablespoon-sized mounds of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes, until edges are lightly golden but centers remain soft.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Hints:
01 -
- They taste exactly like carrot cake but are ready in half the time
- The texture is perfectly chewy with crunchy walnuts and sweet raisins
02 -
- Overbaking is the enemy of chewy cookies, pull them out when edges are just barely golden
- Grating carrots finely is crucial, large chunks create wet spots in the cookies
03 -
- Room temperature ingredients incorporate better and create a more uniform texture
- Use fresh carrots rather than pre-shredded ones for better moisture and flavor