Carrot Cake Cookies

Carrot cake has long been a beloved dessert, cherished for its moist texture, rich flavors, and the delightful combination of spices that make each bite a celebration of taste. It’s a classic cake that evokes feelings of warmth and nostalgia, often enjoyed at birthdays, holidays, and special gatherings. However, in recent years, a new trend has emerged that takes this beloved dessert to fresh heights: carrot cake cookies. These cookies encapsulate the essence of traditional carrot cake while offering a portable and convenient treat.

Indulge in the delightful twist on a classic dessert with these irresistible carrot cake cookies! Combining the rich flavors of traditional carrot cake with the convenience of cookies, they offer a chewy texture and warm spices like cinnamon and nutmeg. Easy to prepare, these cookies come together in minutes, making them perfect for any occasion. Whether enjoyed with tea or at gatherings, they’re sure to impress family and friends. Enjoy the comforting goodness and nutritional benefits that these cookies bring to your table!

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Ingredients

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup grated carrots (about 2 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or currants (optional)

Cream cheese frosting (optional, for drizzling)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

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

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

Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.

Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined.

Fold in Carrots and Extras: Gently fold in the grated carrots, crushed pineapple, walnuts or pecans (if using), and raisins or currants (if using) into the cookie dough.

Scoop and Shape Cookies: Using a tablespoon or a cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly with your fingers.

Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will set as they cool.

Cool and Optional Frost: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If desired, drizzle cooled cookies with cream cheese frosting.

Serve and Enjoy: Serve the cookies warm or at room temperature. They can be stored in an airtight container for up to a week.

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