Description
Delightful carrot cake cookies that combine the flavors of moist carrot cake into a portable, chewy cookie form, perfect for any time of the day.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Set this dry mixture aside.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, then stir in the grated carrots until well combined.
- Gradually mix the dry ingredients into the wet ingredients, ensuring everything is incorporated. If desired, fold in walnuts and raisins.
- Drop dollops of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For the best results, try not to overmix the dough once the flour is added. Experiment with add-ins like dark chocolate chips or dried cranberries for a different twist.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 30mg