Carrot cake is one of those special desserts that pairs a sweet moist decadence with the warm, savory spices we love: cinnamon, nutmeg, cloves, ginger… need I go on?
It doesn’t matter the season, those flavors always seem “right.”
I must admit… I sometimes crave them.
But carrot cake can be time-consuming.
Sometimes all you want is just a bite, just a nibble of those savory flavors.
Thus… these Carrot Cake Raisin Spice cookies. Similar to an oatmeal raisin cookie, yet with the flavorings of traditional carrot cake. They are a perfect addition to brown bag lunches, or for an afternoon or after school snack.
Carrot Cake Raisin Spice Cookies
1 cup butter, softened to room temperature
1 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2-1/4 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees.
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add the flour, cinnamon, baking powder, baking soda, salt, nutmeg, cloves, and ginger. Fold in carrots, nuts, and raisins.
Drop cookie dough by rounded teaspoons or with a cookie scoop onto a baking sheet lined with parchment paper. Bake for 12-14 minutes, depending on the size of your cookie, or until golden brown around the edges.
Remove to a wire rack to cool.