Description
Carrot cake cookies bring all the warm, spiced flavors of classic carrot cake into soft, portable cookie form. Made with real grated carrots and cozy spices like cinnamon, nutmeg, and ginger, these cookies are both comforting and wholesome perfect for everyday snacking or festive occasions.
Ingredients
Scale
- 1 cup finely grated carrots (drained of excess moisture)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Optional: ½ cup raisins, chopped nuts, shredded coconut, or oats
- Topping: Cream cheese frosting or powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Grate carrots and squeeze out excess moisture.
- In a large bowl, whisk brown sugar, granulated sugar, eggs, and vanilla until smooth. Fold in the grated carrots.
- In a separate bowl, mix flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually combine dry and wet ingredients. Do not overmix.
- Stir in optional mix-ins if using.
- Scoop dough onto prepared baking sheets and gently flatten each ball.
- Bake for 10–12 minutes, rotating trays halfway through.
Let cookies cool completely before decorating with frosting or powdered sugar.
Notes
- Chill dough before baking to reduce spreading.
- Add citrus zest or chai spice blends for unique variations.
- Vegan version: Use flax eggs and plant-based butter.
- Mini versions make great gifts or party snacks.
- Freeze dough balls for quick future baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~160
- Sugar: ~14g
- Sodium: ~70mg
- Fat: ~7g
- Saturated Fat: ~3g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~22g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: ~25mg