Carrot Cake Cookies

A soft, warmly spiced cookie that captures the essence of carrot cake, flecked with sweet carrots and crunchy pecans, making them the perfect treat for any occasion.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Baked Goods

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour Provides structure; for a cakier cookie, mix with cake flour.
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt Use unsalted butter to control salt level.

Wet Ingredients

1 cup unsalted butter, browned Adds nutty flavor; brown it slowly over medium heat.
1 cup packed brown sugar Contributes sweetness and moisture.
1/2 cup granulated sugar
1 large egg Integrates flavors and adds richness.
1 teaspoon vanilla extract Enhances sweetness and flavor.

Mix-Ins

2 cups grated carrots Use medium carrots, grated finely.
1 cup toasted pecans, chopped Toast briefly for best flavor.

For Decoration (optional)

to taste Cream cheese icing Can be used for decoration.

Method

Preparation

Preheat the oven to 350°F (175°C).
Mix the dry ingredients: flour, baking soda, baking powder, and salt in a bowl and whisk to combine.

Mixing Wet Ingredients

Whisk the browned butter with brown sugar and granulated sugar in a separate bowl until glossy.
Add the egg and vanilla extract to the sugar mixture and combine well.

Combining Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and toasted pecans gently.

Baking

Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 12–15 minutes or until edges are golden.
Let the cookies cool before decorating with cream cheese icing.

Notes

For variations, try adding raisins, walnuts, or spices like cinnamon. These cookies freeze well both before and after baking.