Carrot Cookies
Soft, spiced, and irresistibly homey, these Carrot Cookies are a delightful twist on classic baked treats. Made with grated carrots, warm cinnamon, and a hint of nutmeg, these cookies boast a tender, cake-like texture that melts in your mouth. Optional mix-ins like raisins and chopped walnuts add bursts of flavor and crunch, making them customizable to your taste. Ready in under 30 minutes, these easy-to-make cookies are perfect for any season, pairing wonderfully with an afternoon cup of tea or as a grab-and-go snack. With simple pantry ingredients and a touch of wholesome sweetness, these carrot cookies are sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 cups unsalted butter
- 0.5 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 0.5 cups raisins (optional)
- 0.5 cups walnuts, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. Set aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, and mix until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
Fold in the grated carrots, raisins (if using), and walnuts (if using) until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, and store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 376.0 g | 137% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 207.6 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 251 mg | 19% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1507 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
