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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