Chewy Carrot Cake Cookies (Printable)

Soft spiced cookies loaded with carrots, walnuts, and raisins for a handheld carrot cake experience.

# What You’ll Need:

→ Dry Ingredients

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

→ Wet Ingredients

07 - 1/2 cup unsalted butter, room temperature
08 - 1/2 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1 tsp vanilla extract

→ Add-Ins

12 - 1 cup finely grated carrots (about 2 medium)
13 - 1/2 cup chopped walnuts
14 - 1/2 cup raisins

# How To Make It:

01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt until well combined.
03 - In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated.
05 - Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
06 - Gently fold in grated carrots, chopped walnuts, and raisins until evenly distributed throughout the dough.
07 - Drop tablespoon-sized mounds of dough onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 11–13 minutes, until the edges are lightly golden but the centers remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They capture everything wonderful about carrot cake but are ready in under 15 minutes
  • The texture is somehow both chewy and tender, with just the right amount of crunch from walnuts
02 -
  • Grating your own carrots makes all the difference, pre-shredded ones are too dry and thick
  • The cookies will look slightly undone when you pull them out, but they continue cooking on the hot baking sheet
03 -
  • Toast the walnuts at 350°F for 5 minutes before chopping, it deepens their flavor significantly
  • Squeeze excess moisture from your grated carrots if they seem especially wet, otherwise the cookies can spread too much

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