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–+ servings
A pink tray of carrot cake cookies, some topped with cream cheese frosting.
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5 from 1 vote

Carrot Cake Cookies

Inspired by my mum’s carrot cake recipe, these soft, chewy carrot cake cookies are made with real grated carrot, spices, and chopped nuts.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Cookies & Bars
Cuisine: Canadian / American
Servings: 12 servings
Calories: 344kcal
Author: Kelly Neil

Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Mixing bowls
  • Rubber spatula
  • Electric mixer
  • Box grater or food processor
  • 2 Baking sheet(s)
  • Parchment paper
  • 2 Wire cooling rack(s)

Ingredients

Dry Ingredients

  • 1 ⅓ cups all-purpose flour
  • 1 cup rolled oats not quick oats
  • ¾ cup raisins
  • ½ cup nuts chopped
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons ground cardamom optional
  • 1 teaspoon baking soda
  • ¾ teaspoon iodized table salt
  • ½ teaspoon ground nutmeg

Wet Ingredients

  • ¾ cup salted butter softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 6 ounces finely grated carrot
US cups - Metric grams

Instructions

  • Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
  • Whisk the flour, oats, raisins, nuts, cinnamon, cardamom, baking soda, salt, and nutmeg in a mixing bowl. Set aside.
  • Use an electric mixer to beat the softened butter until light and fluffy, about 1 minute. Add the brown and granulated sugar, then mix for 1 to 2 minutes, until light and well combined.
  • Add the egg and vanilla extract to the butter mixture and mix until smooth.
  • Scrape down the sides of the bowl, then mix in the grated carrot on low speed until evenly incorporated.
  • Add the dry ingredients and mix on low until no flour remains. Finish by stirring with a spatula to incorporate any dough from the bottom of the bowl.
  • Portion the dough into 12 large balls, approximately 90 g each. Roll gently between your hands to shape, then place 6 dough balls per baking sheet, spaced apart.
  • Bake for 16 to 18 minutes, or until the edges are lightly golden. Transfer the cookies to wire racks to cool completely on the baking sheets.

Notes

  • For best results, use a digital kitchen scale.
  • Grate the carrots just before using them. If they sit too long, they’ll release water and become soggy.
  • Use the second-smallest holes on a box grater for fine carrot shreds.
  • Adjust the spices to suit your taste. I like my cookies on the spicier side.
  • The cookie dough is very sticky, and that’s totally normal. It’ll cling to your hands—just do your best. I promise it’s worth it.

Storage

  • Store the cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a single layer, then transfer to a sealed container or freezer bag for up to 2 months. Thaw at room temperature before serving.

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 46g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 357mg | Potassium: 240mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2768IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg