Description
Enjoy the nostalgic taste of carrot cake in a convenient cookie form. These carrot cake cookies are moist and tender with a delightful blend of grated carrots, raisins, and walnuts, all enhanced by warm spices. Optionally topped with a light cream cheese glaze, they’re a delicious twist on a classic dessert.
Ingredients
Units
Scale
For the Cookies:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots (packed)
- 1/2 cup raisins
- 1/2 cup chopped walnuts (optional)
- 1/4 cup shredded coconut (optional)
For the Optional Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
-
Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Combine Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
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Mix Wet Ingredients:
- In a large bowl, beat the granulated sugar, brown sugar, and eggs until smooth.
- Stir in the vegetable oil and vanilla extract until well combined.
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Assemble the Dough:
- Gradually mix the dry ingredients into the wet mixture.
- Fold in the grated carrots, raisins, walnuts, and shredded coconut until evenly distributed.
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Shape and Bake:
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- 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.
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Optional – Cream Cheese Glaze:
- In a small bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cookies for an extra touch of indulgence.
Notes
- For a gluten-free version, substitute the flours with a gluten-free blend.
- Store cookies in an airtight container for up to a week.
- Adjust the mix-ins (walnuts, raisins, coconut) based on your preference or dietary needs.
Nutrition
- Serving Size: ~1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg