Nibble on this TWD: Gingered Carrot Cookie

This week's TWD sees Natalia of gatti fili e farina choosing gingered carrot cookie.


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With carrots being a constant stock item in our pantry; this recipe was a breeze to pull off. Bless my laziness that comes hand in hand with summer, heading out in the heat of day to round up ingredients at the supermarket isn't exactly first thing on my list of agendas. Hence I'm grateful for this round. Easy breezy Carrot cake cookies (omitted the ginger hence the revamped name)


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These cookies came out crunchy with the occasional surprise of smokey bursts of flavor from the toasted pecans within. However, they didn't stay that way very long perhaps because of the moistness of the plumped raisins. So my advice would be to make a small batch and consume it hot and fresh off the rack! For carrot cake lovers, this cookie is a great substitute for the real deal itself and constantly tickles it's consumer with the sneaky bits of bright orange that peeks out from underneath its brown surface.

Carrot Cake Cookies
adapted from Dorie Greenspan's Gingered Carrot Cookie recipe

makes 25 cookies


1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
pinch of freshly grated nutmeg


82g unsalted butter, room temperature
1/3 cup light brown sugar
1/6 cup white sugar
1/2 large egg
1/4 tsp vanilla extract


1/2 cup shredded carrots
1/2 cup moist plump raisins
1/4 cup toasted and chopped pecans


  1. Preheat the oven to 190 degrees celsius, line baking trays with baking parchment or silicon baking sheets.
  2. Cream the butter till creamy and light. Add in sugars and beat for 2 mins.
  3. Add in the egg and beat for 2 mins.
  4. Beat in the vanilla extract.
  5. Whisk the dry ingredients together in a bowl.
  6. Beat the dry ingredients into the butter/sugar mixture just till flour mixture is no longer visible.
  7. Fold in the remaining ingredients. Make sure not to over mix.
  8. Scoop out your cookie dough onto the baking sheets and bake for 14-16mins.
  9. Allow the cookies to rest on the tray for a good 10mins before transferring to a cooling rack.
  10. Enjoy your lovely carrot cake cookies with a good glass of fresh milk!



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And one more shot of the cookies, just because I can't resist it.


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13 comments:

cindy said...

Fun photos! We loved the cookies.

Clivia said...

Your photos are gorgeous! Glad you enjoyed the cookies.

Tia said...

i like your nice, clean pics.

Peggy said...

Yours are like perfect mounds of cookie dough! Very nice. We loved these cookies.

Flourchild said...

They look great! I loved them too!

natalia said...

Ciao ! Thank you for joining me this week ! Your pictures are superb !

TeaLady said...

YES!! No ginger, add cinnamon. That's what I plan to do next time. Your little round cookies look great.

Natalie said...

beautiful photos! i didn't think these cookies were that photogenic until i saw yours. :)

Paula said...

I agree--it was interesting how they changed over time. I loved them straight out the oven, the next day and even out of the freezer.

I especially like your last picture. Tried to do something similar myself but just couldn't get it to work. Nice.

Mary said...

I liked these best right out of the oven too. I used cashews and put the dough in ice cream, yum!

Nicole said...

Mine retained their freshness fairly well, I wonder why it is so different? Your cookies look great!

Becky said...

yours turned out great. i always have carrots too so it was nice to have them on hand for this recipe.

Liz said...

Yes! These were definitely best hot out of the oven! My usual trick is to scoop them all, then freeze the portioned cookie dough and bake off just what I need. This also helps keep me from eating too many cookies in one sitting...innocent whistle...