In a word, this dish is YUMMY!
By Holly Owens
As the crisp autumn breeze sweeps through the Midwest, there’s nothing quite like the comfort of having the warm aromas of baking waft through your kitchen. These carrot cake cookies are a delightful twist on the classic carrot cake, perfect for those who crave a sweet treat but don’t have the time to make an entire cake. They capture all the flavors we love – cinnamon, nutmeg, and of course, the sweetness of carrots – in a convenient, bite-sized form. Whether you’re grabbing one on your way out the door or enjoying it with a cup of afternoon tea, these cookies are a must-try for any dessert lover.
These carrot cake cookies pair wonderfully with a simple glass of cold milk or a warm cup of chai tea to complement their spices. You can also serve them alongside a spoonful of vanilla ice cream or a dollop of whipped cream for a more indulgent dessert. If you’re feeling fancy, try dusting them with a bit of powdered sugar or a light drizzle of cream cheese frosting for that authentic carrot cake experience.
Carrot Cake Cookies
Servings: 24 cookies
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated carrots (about 2 medium carrots)
1 cup rolled oats
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
Directions
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