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–+ servings
Carrot Cake Cookies

Carrot Cake Cookies: Soft, Chewy Treats with Warm Spices

Carrot Cake Cookies combine the comforting flavors of carrot cake into soft, chewy bites, perfect for sharing or indulging.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 125 g Unsalted Butter Substitute with dairy-free baking block for a dairy-free option.
  • 200 g Light Brown Soft Sugar Can be swapped with caster sugar or a blend of dark and light sugars.
  • 1 Orange Zest Enhances flavor with a delightful freshness.
  • 1 large Egg For egg-free, use mashed banana or applesauce.
  • 1 tsp Vanilla Extract Adds depth to the cookie flavor.
  • 85 g Grated Carrot Fresh is preferred for the best taste.
  • 125 g Plain Flour Substitute with a gluten-free flour blend for a gluten-free treat.
  • 125 g Wholemeal Plain Flour Can be replaced with regular all-purpose flour.
  • ½ tsp Baking Powder Leavens the cookies.
  • ¼ tsp Bicarbonate of Soda Helps the cookies rise beautifully.
  • ¼ tsp Salt Balances the overall sweetness.
  • 1½ tsp Cinnamon Essential spice that envelops cookies in cozy flavor.
  • 1 tsp Mixed Spice Can substitute with pumpkin spice.
  • ¼ tsp Nutmeg Contributes warmth and complexity.
  • 150 g Chopped Pecans Feel free to swap with walnuts.
For the White Chocolate Drizzle (optional)
  • 75 g White Chocolate Use dairy-free chocolate for a dairy-free treat.
  • 12 Fondant Carrots Optional decorations.

Equipment

  • Stand Mixer
  • Parchment paper
  • Baking trays
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (400°F) and line two baking trays with parchment paper.
  2. Cream together the unsalted butter and light brown soft sugar for 3-5 minutes until light and fluffy.
  3. Add the orange zest, egg, and vanilla extract to the creamed mixture and mix until combined.
  4. In a separate bowl, whisk flour, baking powder, bicarbonate of soda, salt, cinnamon, mixed spice, and nutmeg.
  5. Slowly add the dry mixture to the wet ingredients and mix gently until just combined.
  6. Fold in the grated carrot and chopped pecans using a spatula.
  7. Roll the dough into balls, approximately 73g each, and place on the prepared baking trays.
  8. Bake the cookies for 12-14 minutes, until edges are golden brown.
  9. Remove from the oven and let cool on the tray for 10 minutes before transferring to a cooling rack.
  10. Melt the white chocolate and drizzle over the cooled cookies; optionally top with fondant carrots.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best mixing results. Make a double batch and freeze extras. Cookies can last up to 3 months in the freezer.

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