Chewy Carrot Cake Cookies (Printable)

Soft, spice-infused cookies with grated carrots, oats, and warm cinnamon-nutmeg flavors in every bite.

# What You Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon kosher salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 3/4 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract

→ Add-ins

12 - 1 cup rolled oats
13 - 1 cup finely grated carrots (about 2 medium)
14 - 2/3 cup chopped walnuts or pecans (optional)
15 - 1/2 cup raisins (optional)

# How-To:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
04 - Add the egg and vanilla extract, beating until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
06 - Stir in the oats, grated carrots, nuts, and raisins (if using) until evenly distributed.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11-13 minutes, or until edges are golden and centers are still slightly soft.
09 - Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They manage to taste exactly like carrot cake but with half the effort and none of the waiting for a cake to cool
  • The texture is this perfect middle ground between chewy oatmeal cookies and soft bakery style treats that keeps people guessing
02 -
  • Overbaking is the enemy here because these continue to firm up on the baking sheet, so pull them out when the centers still look slightly underdone
  • Grating your carrots finely instead of using large shreds is what makes these taste like cake rather than just carrot studded cookies
03 -
  • Use a box grater rather than a food processor for better texture control
  • Chill the dough for 30 minutes if it feels too sticky to scoop

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