Carrot Cake Cookies
Use garden-grown carrots to create this deliciously soft and chewy cookies with hint of spice.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup pure maple syrup
- ½ cup light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup finely grated carrots
- ½ cup raisins
- ½ cup finely chopped pecans (optional)
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and spices. Set aside.
- In a large bowl, beat butter, syrup, and sugar together until light and fluffy. Stir in egg and vanilla.
- Gradually add flour mixture to the butter mixture until just combined. Do not overmix.
- Stir in the grated carrots, raisins, and pecans (if using).
- Drop by rounded tablespoonfuls onto prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 12-14 minutes, or until lightly golden brown around the edges.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. If desired, frost with cream cheese frosting.