Can I use pre-shredded carrots from the store?

While you can use pre-shredded carrots, they tend to be drier and thicker than freshly grated carrots. For the best texture, I recommend grating your own carrots using the fine side of a box grater. This ensures they blend seamlessly into the dough and provide the right amount of moisture.

Why did my cookies turn out too cakey or too flat?

Cookie texture comes down to the ratio of ingredients and mixing technique. If your cookies are too cakey, you might have used too much flour or overmixed the dough. If they're too flat, your butter might have been too warm or you may need a bit more flour. Make sure butter is softened but still cool to the touch for the perfect cookie consistency.

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that contains xanthan gum to help with binding. The texture might be slightly different, but they'll still be delicious.

How do I know when the cookies are done baking?

These cookies should be slightly golden around the edges but still soft in the center when you take them out of the oven. They'll continue to set up as they cool on the baking sheet. If you wait until they look completely done in the oven, they might end up overbaked and dry.

Perfectly Soft Carrot Cake Cookies Recipe

Description

Delightfully soft and spiced carrot cake cookies that deliver the nostalgic flavors of carrot cake in every bite. These cookies are perfectly moist, easy to make, and can be customized with optional mix-ins like raisins, walnuts, or chocolate chips. They are perfect for a cozy snack or dessert!

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 Mix-Ins

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 even baking.
Mix Wet Ingredients
In a large bowl, use a hand mixer to beat together the dark brown sugar, granulated sugar, and softened butter until fluffy, which should take about 1-2 minutes. Add the egg, vanilla extract, and shredded carrot, mixing until fully combined.
Prepare Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger until evenly combined.
Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet ingredients. Mix until just combined, being careful not to overmix. If using optional mix-ins such as raisins, walnuts, or chocolate chips, fold them in at this stage.
Portion the Dough
Scoop 1 1/2-inch rounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
Bake the Cookies
Bake in the preheated oven for 15-17 minutes, or until the cookies are slightly golden around the edges. Avoid overbaking for softer cookies.
Cool and Serve
Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. Optionally, frost the cookies or turn them into sandwich cookies with cream cheese frosting for added indulgence.

Notes

The optional mix-ins (raisins, walnuts, and chocolate chips) enhance the flavors, but you can skip them entirely or mix and match as desired. Limit these to a combined total of 1 cup.
Shredded carrots add moisture to the cookies, so finely shred them for best results.
If making sandwich cookies, ensure the cookies have cooled completely before adding cream cheese frosting to avoid melting.

Nutrition

Calories: 140
Sugar: 10g
Sodium: 65
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20 g
Fiber: 1g
Protein: 2g
Cholesterol: 18