Chewy Carrot Cake Cookies (Printable Version)

Soft spiced cookies packed with grated carrots, walnuts, and raisins for a chewy handheld treat.

# 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 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 approximately 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until edges are lightly golden but centers remain soft for chewy texture.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Insights:

01 -
  • They taste exactly like carrot cake but you can eat them standing up
  • The texture is somehow both chewy and cakey in the best way
02 -
  • Overbaking is the enemy of chewy cookies, pull them out when they still look soft in the middle
  • Room temperature ingredients combine more evenly than cold ones
03 -
  • Use the fine side of your box grater for carrots that virtually disappear into the dough
  • Rotate the baking sheet halfway through baking for even browning

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