This cooler weather had me craving carrot cake all week. Looking for a bite-sized option to curb the after-school munchies, these carrot cake cookies were just the right option. Chewy and soft, they’re melt-in-your mouth good and it’s hard to eat just one!
Makes 24 cookies | Vegetarian | Less than 45 minutes
- 1 cup all-purpose flour
- 1 cup oat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground clove
- 1/2 tsp kosher salt
- 1 stick butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups shredded carrots (about 3-4 medium carrots)
- 2/3 cup chopped walnuts (optional)
Preheat your oven to 350F. Mix the flours, baking powder, baking soda, spices and salt in a large mixing bowl and whisk to combine. Set aside. In the bowl of a stand mixer, beat together the butter and sugar on medium speed. When combined, stop the mixer and adds the eggs and vanilla. Beat on low speed until incorporated.
Add the flour mixture and beat on low until fully incorporated. Fold in the carrots and walnuts by hand. Line two baking sheets with parchment paper. Scoop about 1/8 cup mixture to divide the batter into 24 cookies. Bake for about 20-25 minutes until slightly browned, but still soft touch.
Time and Taste 