Carrot Cake Cookies

Carrot cake has long held a special place in the hearts and taste buds of dessert lovers around the world. Its moist texture, warm spices, and rich flavor make it a perennial favorite at celebrations, birthday parties, and holiday gatherings. However, as culinary creativity continues to flourish, traditional recipes have evolved, leading to innovative takes on classic desserts. Enter the Carrot Cake Cookies, a delightful transformation of the beloved cake into a portable, bite-sized treat that combines all the flavors we adore in carrot cake.

Indulge in the delightful transformation of classic carrot cake into easy-to-make Carrot Cake Cookies! These portable treats capture the moistness, warm spices, and rich flavors we love about the traditional cake, all while offering nutritional benefits from carrots. Discover how to create these scrumptious cookies in your kitchen with our easy step-by-step guide. Explore variations to suit different tastes and dietary needs, making these cookies perfect for any occasion. Enjoy the sweet journey!

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Ingredients

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 cup grated carrots (about 2 medium carrots)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or currants

1/2 cup sweetened shredded coconut (optional)

Cream cheese frosting for drizzling (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

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

Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.

Combine Mixtures: Gradually incorporate the dry ingredient mixture into the wet mixture, mixing until just combined. Avoid overmixing.

Fold in Add-ins: Gently fold in the grated carrots, nuts, raisins (or currants), and shredded coconut if using, until evenly distributed.

Scoop Dough: Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set.

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

Frosting (Optional): If desired, drizzle cooled cookies with cream cheese frosting for an extra touch of decadence.

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