Fancy a slice of carrot cake but don’t have the inclination to fuss over making one? Then why not try this quick and easy-to-make Carrot Cake cookies – soft and delicious cookies that are flavorful and perfectly spiced. If you wish, you can even make some cream cheese frosting to make these really taste like mini-carrot cakes. The sweet and warm Cinnamon and Nutmeg spices truly shine in these yummy cookies that aim to please! My whole family loved this and hope you do, too!
1 cup grated Carrots
1 1/2 cups all-purpose Flour
1 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup firmly packed light brown Sugar
1 stick butter, room temp (softened)
1 teaspoon Vanilla extract
1/2-3/4 cup chopped Pecans or Walnuts
1/2 cup Raisins
Preheat the oven to 350 F. Grease or line a cookie sheet with parchment paper.
Combine the flour, cinnamon, nutmeg, baking soda and salt in a bowl. Using an electric mixer, beat the brown sugar and butter at medium speed until creamy.
Add the egg and Vanilla extract; beat until well blended. Beat in the flour mixture. Stir in the carrots, nuts of your choice and the raisins.
Drop the cookie dough by rounded tablespoonfuls about 2 inches apart onto the prepared cookie sheets.
Bake in the preheated oven for about 12-14 minutes or until set (edges are lightly browned). Cool in the cookie sheet/s for a couple of minutes and then transfer to a wire rack. Cool completely. Enjoy!!!
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G'day and looks delicious, true!
Your photos made me want to have one or two of these right now too!
Thanks, Joanne! These are truly yummy. Please enjoy!
Oh Abby, these just look so scrumptious.
Thanks, Bintu! We do love these cookies.