Chewy Carrot Cake Cookies

Bright and warmly spiced cookies that feel like a portable slice of carrot cake, with a soft center and crisp edges, perfect for lunchboxes and quick dessert fixes.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 130

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup all-purpose flour Choose a well-sifted, fresh bag for consistent results.
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened Use room-temperature butter for better emulsification.
1/2 cup brown sugar Pack lightly into the measuring cup.
1/4 cup granulated sugar
1 large egg Bring to room temperature before using.
1 teaspoon vanilla extract

Mix-ins

1 cup grated carrots Grate just before mixing to avoid limp shreds.
1/2 cup chopped walnuts Toast lightly to amplify flavor.

For Frosting

to taste cream cheese frosting Use full-fat for best texture.

Method

Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.

Mixing

Gradually mix the dry ingredients into the wet mixture until just combined; then stir in grated carrots and chopped walnuts.

Baking

Drop rounded spoonfuls of dough onto the prepared baking sheet.
Bake for 10–12 minutes until edges are lightly browned and centers look set.

Cooling and Frosting

Let cookies cool completely on a wire rack before frosting.
Spread or pipe cream cheese frosting on cooled cookies.

Notes

Store frosted cookies in an airtight container in the refrigerator for up to 4 days. Freeze unfrosted cookies for up to 3 months.