Description
Homemade carrot cake cookies blend classic dessert flavors into bite-sized treats perfect for afternoon snacking. Warm spices and cream cheese frosting create irresistible comfort with each delightful cookie you’ll savor.
Ingredients
Scale
Main Ingredients:
- 3/4 cup (180 ml) grated carrots
- 1/2 cup (120 ml) rolled oats
- 1 large egg
- 1 cup (240 ml) all-purpose flour
Baking Dry Ingredients:
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Sweeteners and Fats:
- 1/2 cup (120 ml) unsalted butter, softened
- 1/2 cup (120 ml) brown sugar
- 1/4 cup (60 ml) granulated sugar
- 1/2 cup (120 ml) chopped walnuts (optional)
- 1 teaspoon vanilla extract
- Cream cheese frosting (optional for topping)
Instructions
- Warm the oven to 350F (175C) and cover baking trays with parchment paper for even cooking and easy removal.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a mixing bowl, whisking thoroughly to distribute spices evenly.
- Cream butter with brown and granulated sugars using an electric mixer until the mixture becomes pale and airy, about 3 minutes.
- Incorporate egg and vanilla extract into the sugar mixture, blending until completely smooth and integrated.
- Slowly fold dry ingredients into the wet mixture, creating a cohesive dough with consistent texture.
- Gently mix in grated carrots, providing moisture and natural sweetness to the cookie base.
- Fold in oats and chopped walnuts, distributing them uniformly throughout the dough for balanced flavor and crunch.
- Scoop rounded tablespoon-sized portions onto prepared baking sheets, leaving adequate space between each cookie.
- Bake for 10-12 minutes, watching for golden-brown edges as an indicator of doneness.
- Transfer cookies to wire cooling racks, allowing them to set and firm up completely.
- If desired, apply a delicate layer of cream cheese frosting once cookies have reached room temperature.
Notes
- Grate carrots finely to ensure even distribution and moisture throughout the cookies.
- Use room temperature butter and egg for smoother mixing and better cookie texture.
- Chop walnuts into smaller pieces to prevent large chunks disrupting the cookie’s soft consistency.
- For gluten-free option, substitute all-purpose flour with almond or oat flour and ensure all other ingredients are gluten-free certified.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 168 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg