Can I use pre-shredded carrots from the store?

Pre-shredded carrots are typically too thick for this recipe and don't have the same moisture content as freshly grated carrots. For best results, take the extra minute to grate your own carrots using the fine side of a box grater.

How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Look for blends that contain xanthan gum for best results, as this helps replicate the structure that gluten provides.

Can I reduce the sugar in this recipe?

While you can reduce the sugar by up to 25% without dramatically affecting the texture, remember that sugar contributes to both the flavor and the soft texture of these cookies. If you choose to reduce the sugar, consider keeping more of the brown sugar than the white for depth of flavor.

Why did my cookies spread too much?

Over-spreading usually happens when the butter is too warm or when there's too little flour in the mix. Make sure your butter is softened but not melty, and try chilling the dough for 30 minutes before baking if you're having spreading issues.

Perfectly Soft Carrot Cake Cookies Recipe

Name: Perfectly Soft Carrot Cake Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3/4 cup dark brown sugar; 3/4 cup granulated sugar; 3/4 cup salted butter (softened); 1 large egg; 1/2 cup finely shredded carrots; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/8 teaspoon ground ginger; 1/3 cup raisins; 1/3 cup chocolate chips; 1/3 cup chopped walnuts

Description

This carrot cake cookie recipe delivers soft, flavorful cookies infused with warm spices and a subtle hint of sweetness from shredded carrots. Perfect for tea time, dessert, or a sweet snack, they can be customized with raisins, chocolate chips, or walnuts for added texture and flavor.

Ingredients

Units Scale

Wet Ingredients

3/4 cup dark brown sugar
3/4 cup granulated sugar
3/4 cup salted butter (softened)
1 large egg
1/2 cup finely shredded carrots
2 teaspoons vanilla extract

Dry Ingredients

2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon ground ginger

Optional Additions

1/3 cup raisins
1/3 cup chocolate chips
1/3 cup chopped walnuts

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and ensure the cookies don’t stick.
Cream the Wet Ingredients
In a large mixing bowl, use a hand mixer to beat together the dark brown sugar, granulated sugar, and softened butter. Continue mixing until light and fluffy, about 1–2 minutes. Then, add the egg, vanilla extract, and shredded carrots, mixing until just combined.
Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger. This ensures the spices and leavening agent are evenly distributed throughout the flour.
Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix. If using optional additions like raisins, chocolate chips, or walnuts, gently fold them in at this stage to evenly distribute them without disrupting the batter consistency.
Scoop the Batter
Using a cookie scoop or a tablespoon, drop 1.5-inch rounds of cookie dough onto the prepared baking sheets. Leave at least 2 inches of space between each cookie to allow room for spreading.
Bake to Perfection
Transfer the cookies to the preheated oven and bake for 15–17 minutes, or until the edges turn slightly golden and the cookies are set.
Cool the Cookies
Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Optional Frosting or Sandwiching
For an added touch, frost the cookies with cream cheese frosting or use the frosting to make sandwich cookies.

Notes

The raisins, chocolate chips, and chopped walnuts are optional and can be omitted or adjusted based on preference. If adding, stick to a maximum of 1 cup of mix-ins total.
Overmixing the batter can result in tougher cookies, so mix just until combined.
Make sure to shred the carrots finely so they blend well into the batter without creating large chunks.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 110mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg