carrot cake cookies
Delicious and moist carrot cake cookies, perfect for a sweet treat.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs
- 1 cup vegetable oil
- 2 cups shredded carrots
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together sugars and oil. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in carrots.
- Drop by rounded tablespoons onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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