Carrot Cake Cookies

Carrot cake has long been a beloved dessert, celebrated for its moist texture, rich flavors, and comforting spices. Traditionally adorned with cream cheese frosting, this classic cake has captured hearts and taste buds alike. However, in recent years, a new trend has emerged: the transformation of carrot cake into an irresistible cookie form. Carrot cake cookies are not just a clever adaptation; they offer a delightful twist that retains the essence of the original while introducing a new level of convenience and portability.

Discover the delightful twist on a classic dessert with these soft carrot cake cookies! Combining the moist texture of traditional carrot cake with the portability of cookies makes for a perfect treat. Infused with warm spices, sweet grated carrots, and optional mix-ins like nuts and raisins, each bite promises a comforting experience. Follow our step-by-step guide to create these irresistible cookies, perfect for any occasion or a cozy snack at home. Enjoy the rich flavors and textures that will have everyone asking for seconds!

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Ingredients

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

1 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup grated carrots (about 2 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts (optional)

1/2 cup raisins or currants (optional)

1/4 cup shredded coconut (optional)

Cream cheese frosting (optional, for topping)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Cream the Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and brown sugar together until it becomes light and fluffy, about 3-4 minutes.

Combine Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully combined.

Incorporate the Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.

Add Carrots and Mix-Ins: Fold in the grated carrots, crushed pineapple, walnuts, raisins, and shredded coconut (if using) until evenly distributed throughout the dough.

Scoop the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may appear soft but will firm up as they cool.

Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Optional Frosting: If desired, once cooled, you can spread a little cream cheese frosting on top of each cookie for an extra delicious treat.

Enjoy: Serve fresh with a cup of tea or coffee, or store them in an airtight container for up to a week.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies