Chewy Carrot Cake Cookies (Printable)

Soft, chewy cookies packed with grated carrots, oats, and warm spices for classic carrot cake flavors.

# 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 - Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
03 - Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and creamy.
04 - Add egg and vanilla extract, beating until well combined.
05 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
06 - Stir in oats, grated carrots, nuts, and raisins until evenly distributed.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11-13 minutes, until edges are golden and centers are still slightly soft.
09 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • You get all the spiced comfort of carrot cake in under 35 minutes total
  • The texture is impossibly chewy with soft centers and slightly crispy edges
  • They freeze beautifully so you can always have homemade comfort on hand
02 -
  • Don't overmix the dough once you add the flour or cookies will turn tough
  • Grating carrots by hand gives better moisture than food processor shreds
  • Room temperature ingredients prevent the dough from separating while mixing
03 -
  • Cream cheese frosting sandwiched between two cookies makes an incredible dessert
  • Use a cookie scoop for uniform size and even baking every time

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