HomeCarrot Cake Cookie Recipe
Do you have a picky eater at home who turns up his nose for nuts, fruits, and vegetables? Make him this carrot cake cookie recipe and watch the walnuts, raisins, and carrots fill his tummy! Leave out the nuts if you're sending them along to school.
Warning: do NOT use these cooking oils!
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Carrot Cake Cookie Recipe Yum-Yums
Ingredients
- 1 1/8 cups (280 mL) flour
- 1 teaspoon (5 mL) cinnamon
- 1/2 teaspoon (2.5 mL) baking soda
- 1/2 teaspoon (2.5 mL)salt
- 1 stick (1/2 cup) unsalted butter
- 1/3 cup plus 2 tablespoons (105 mL) dark brown sugar
- 1/3 cup plus 2 tablespoons (105 mL) white sugar
- 1 large egg
- 1/2 teaspoon (2.5 mL) vanilla
- 1 cup (250 mL) coarsely grated carrots
- 1 cup (250 mL) walnuts pieces
- 1/2 cup (125 mL) raisins (2 1/2 ounces)
Directions
Preheat oven to 375°F (190°C) and grease two baking sheets.
Whisk together dry ingredients in a bowl. In a separate bowl, beat together butter, brown sugar, white sugar, egg, and vanilla in a bowl with an electric mixer. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop small balls of batter on baking sheets and bake, until cookies are lightly browned, about 15 minutes. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
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Enjoy!
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