Carrot Cake Cookies

Ingredients

• 100 g Melted butter (Let warm)
• 1 large Egg (At room temperature)
• 100 g Light brown sugar (Can be replaced by whole cane sugar)
• 5 g Ground cinnamon (About 1 teaspoon)
• 2 g Fine sea salt (A pinch)
• 5 g Baking powder (About 1 teaspoon)
• 150 g All-purpose flour (Sift if possible)
• 200 g Grated carrots (About 2 medium carrots)
• 50 g Raisins (Pitted)
• 50 g Chopped pecans (Coarsely chop)

Instructions

1. Prepare the ingredients

   Grate the two carrots using a coarse grater and coarsely chop the pecans. Set everything aside.

   Time: PT5M

2. Mix egg and sugar

   Break the egg into the bowl, add the light brown sugar and whisk until the mixture becomes pale and slightly frothy.

   Time: PT2M

3. Incorporate fats and spices

   Pour the warm melted butter, cinnamon, fleur de sel and baking powder. Mix quickly until homogeneous.

   Time: PT2M

4. Add the flour

   Fold in the sifted flour, mixing just enough for it to disappear completely, without over‑mixing.

   Time: PT1M

5. Add the mix‑ins

   Add the grated carrots, raisins and chopped pecans. Mix gently to distribute evenly.

   Time: PT2M

6. Shape the cookies

   Using an ice‑cream scoop or tablespoon, form dough balls and place them on a baking sheet lined with parchment paper, spacing them about 5 cm apart.

   Time: PT2M

7. Bake

   Place the sheet in the pre‑heated oven at 180°C and bake for 12 minutes, until the edges are lightly golden and the centre is still soft.

   Time: PT12M

   Temperature: 180°C

8. Cool

   Remove the sheet from the oven, let the cookies cool for 10 minutes before transferring them to a rack to firm up completely.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Melted butter: Margarine, Coconut oil
• Instead of Egg: Applesauce (1/4 cup)
• Instead of Light brown sugar: Whole sugar, Cane sugar
• Instead of Ground cinnamon: Nutmeg
• Instead of Fine sea salt: Sea salt
• Instead of Baking powder: Baking soda + vinegar (for a similar effect)
• Instead of All-purpose flour: Whole wheat flour
• Instead of Grated carrots: Grated squash
• Instead of Raisins: Dried cranberries
• Instead of Chopped pecans: Walnuts, Almonds

Equipment Needed

• Mixing bowl
• Whisk or hand mixer
• Silicone spatula
• Coarse grater
• Chef's knife
• Baking sheet
• Parchment paper
• Oven
• Timer or stopwatch (optional)
• Cooling rack (optional)
• Ice‑cream scoop (or tablespoon)

Critical Steps — Do Not Skip

• Mix egg and sugar until pale (step 2)
• Incorporate the flour without over‑mixing (step 4)
• Bake at 180°C for 12 minutes (step 7)

Chef Tips from the Video

• Add orange zest for a citrus aroma
• Replace pecans with toasted sliced almonds for extra crunch
• Lightly dust with powdered sugar after baking for an elegant finish

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days

Freezer: Wrap individually and freeze up to 2 months

Room temperature: At room temperature up to 2 days maximum

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated before shaping the cookies
• Cookies freeze very well; simply reheat for 5 minutes in the oven before serving