Description
Soft, chewy carrot cake cookies packed with bold spices, shredded carrots, and crunchy pecans, finished with a fiery touch of cayenne for a delicious twist.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp cayenne pepper (optional, for fire spice)
- 2 cups rolled oats
- 1 1/2 cups grated carrots
- 1/2 cup chopped pecans
- 1/2 cup raisins (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and cayenne.
- Gradually add dry ingredients to the wet mixture.
- Stir in oats, grated carrots, pecans, and raisins if using.
- Drop tablespoon-sized scoops of dough onto prepared baking sheets.
- Bake for 12–14 minutes, until edges are golden and centers are set.
- Let cool on pan for 5 minutes before transferring to wire rack.
Notes
Adjust cayenne to taste or omit for a milder cookie. Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: carrot cake cookies, spiced cookies, fire spice, cayenne, chewy cookies