Ingredients
1 cup rolled oats
1 cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
1½ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp salt
½ cup unsalted butter, softened (or coconut oil)
¾ cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup finely grated carrots
½ cup chopped walnuts or pecans (optional)
⅓ cup raisins or shredded coconut (optional)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk oats, flour, baking soda, baking powder, spices, and salt.
In another bowl, cream butter and brown sugar until light and fluffy.
Beat in egg and vanilla.
Fold in grated carrots.
Add dry ingredients and mix until just combined.
Stir in nuts or raisins if using.
Scoop dough onto baking sheet and gently flatten.
Bake for 10–12 minutes until edges are set.
Cool on the pan for 5 minutes, then transfer to a rack.
Notes
Finely grate carrots for the best texture.
Don’t overbake—cookies should stay soft.
Add a cream cheese glaze for a classic carrot cake vibe.
Store in an airtight container for up to 4 days.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American