Chewy Carrot Cake Cookies (Printable)

Soft, chewy cookies packed with fresh carrots, oats, and warm spices like cinnamon and nutmeg. Ready in 32 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon kosher salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 3/4 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract

→ Add-ins

12 - 1 cup rolled oats
13 - 1 cup finely grated carrots (about 2 medium)
14 - 2/3 cup chopped walnuts or pecans (optional)
15 - 1/2 cup raisins (optional)

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
04 - Add the egg and vanilla extract, beating until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
06 - Stir in the oats, grated carrots, nuts, and raisins (if using) until evenly distributed.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11–13 minutes, or until edges are golden and centers are still slightly soft.
09 - Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Cooking Tips:

01 -
  • They taste exactly like carrot cake but are ready in half the time
  • The texture is somehow both soft and chewy with crispy edges
  • Perfect for when you want cake without committing to a whole layer cake
02 -
  • Overbaking is the enemy here, pull them out when edges are set even if centers look soft
  • Grating carrots by hand gives you better texture than pre-grated ones from the store
  • Chilling the dough for thirty minutes prevents spreading too thin if your kitchen is warm
03 -
  • Use freshly grated nutmeg instead of pre-ground if you can, the difference is remarkable
  • Press extra walnuts into the tops before baking for a bakery style look

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