Description
Carrot Cake Cookies deliver a delightful twist on the classic dessert, packing all the warmth of traditional carrot cake into a perfectly portable treat that makes your afternoon snack something special.
Ingredients
Scale
Primary Ingredients:
- 1 cup all-purpose flour
- 1 cup grated carrots
- ½ cup unsalted butter
- 1 large egg
Baking Ingredients:
- ½ teaspoons baking powder
- ½ teaspoons baking soda
- 1 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Sweet and Textural Ingredients:
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoons vanilla extract
- ½ cup rolled oats
- ½ cup chopped walnuts
- Cream cheese frosting
Instructions
- Warm your oven to precisely 350°F (175°C) and cover a baking sheet with parchment paper. This ensures your cookies will bake evenly.
- Sift 1 cup all-purpose flour with ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt in a medium bowl.
- Cream ½ cup softened unsalted butter with ½ cup brown sugar and ¼ cup granulated sugar using an electric mixer until the mixture becomes light and fluffy.
- Crack 1 large egg into the butter mixture and add 1 teaspoon vanilla extract. Beat until completely incorporated.
- Gently fold the dry ingredient mixture into the wet ingredients until just combined.
- Add 1 cup freshly grated carrots, ½ cup rolled oats, and ½ cup chopped walnuts to the dough. Mix carefully.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing cookies 2 inches apart.
- Bake for exactly 12-15 minutes at 350°F (175°C) until the cookie edges turn golden brown.
- Remove from oven and let cookies cool completely on the baking sheet for 10 minutes.
- Once cooled, spread 1 tablespoon cream cheese frosting on each cookie using a small offset spatula.
Notes
- Start with room temperature ingredients to ensure smooth mixing and consistent texture in your cookies.
- Grate carrots finely to distribute them evenly throughout the dough and prevent large chunks.
- For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free baking blend.
- Swap walnuts with sunflower seeds or skip nuts entirely if someone has allergies, keeping the delicious carrot cake flavor intact.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 165 kcal
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg