In a word, this dish is YUMMY!
These delightful Carrot Cake Cookies combine the flavors of a classic carrot cake with the chewy texture of a cookie. They’re packed with grated carrots, walnuts, and raisins for a burst of flavor and a touch of sweetness.
ADVERTISEMENT
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, softened | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Packed light brown sugar | 1/2 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Grated carrots (about 2 medium carrots) | 1 cup |
| Rolled oats | 1 cup |
| Chopped walnuts (optional) | 1/2 cup |
| Raisins (optional) | 1/2 cup |
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, oats, walnuts, and raisins (if using).
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
