Description
These simple carrot cake cookies are chewy, warmly spiced, and packed with fresh grated carrots. Perfect for beginners and cozy weekend baking.
Ingredients
1 cup finely grated carrots
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Optional: 1/3 cup chopped walnuts or pecans
Optional: 1/4 cup raisins
Instructions
1. Grate and blot carrots to remove moisture.
2. Cream butter and brown sugar until light and fluffy.
3. Mix in egg and vanilla extract.
4. Stir in grated carrots.
5. In a separate bowl, combine dry ingredients.
6. Gradually fold dry ingredients into wet mixture.
7. Chill dough for 20–30 minutes.
8. Scoop onto parchment-lined tray.
9. Bake at 350°F for 10–12 minutes.
10. Cool for 5 minutes on tray, then transfer to rack.
Notes
Use fresh grated carrots, not pre-shredded.
Blot carrots well to prevent soggy cookies.
Chilling dough helps shape and enhances flavor.
Store with bread slice to maintain moisture.
Optional brown butter frosting adds rich flavor.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg