Name: Soft-Baked Carrot Cookie with Berries
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Ingredients: 125 g all-purpose flour; 75 g rolled oats; 1 tsp baking powder; ½ tsp baking soda; ½ tsp cinnamon; ¼ tsp nutmeg; 100 g brown sugar; 60 ml vegetable oil; 1 large egg; 150 g grated carrot (about 1 medium carrot); 50 g dried cranberries; 125 g fresh mixed berries (strawberries, blueberries, raspberries); A dusting of powdered sugar (optional); Chopped nuts (e.g., walnuts or pecans) (optional)

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Soft-Baked Carrot Cookie with Berries

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Get ready to treat yourself to a delightful twist on traditional cookies! These Soft-Baked Carrot Cookies are infused with an irresistible carrot flavor and topped with a beautiful blend of fresh berries. They are perfect for an everyday dessert or a special treat. The cookies are soft and chewy, and the berries add a burst of freshness that complements the warmth of the carrot perfectly. Feel free to switch up the fruits based on what you have on hand—be adventurous with your toppings!

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Prep Time 20

Cook Time 15

Total Time 45

Servings: 12

Course: Cookies Biscuits

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

125 g all-purpose flour
75 g rolled oats
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
100 g brown sugar
60 ml vegetable oil
1 large egg
150 g grated carrot (about 1 medium carrot)
50 g dried cranberries
125 g fresh mixed berries (strawberries, blueberries, raspberries)
A dusting of powdered sugar optional
Chopped nuts (e.g., walnuts or pecans) optional

Equipment

Heatproof mixing bowl
Baking sheet
Baking tray lined with parchment paper
Electric mixer or whisk
Cheese grater

Method

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and nutmeg. Whisk until blended.
In a separate bowl, mix the brown sugar, vegetable oil, and egg until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring to combine. Fold in the grated carrot and dried cranberries until evenly distributed.
Using a spoon or an ice cream scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 5 cm apart.
Gently press the fresh mixed berries into the tops of the cookie dough before baking.
Bake for 12-15 minutes, or until the edges are lightly golden and the centers look slightly soft. They will firm up as they cool.
Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Nutrition

Calories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSodium: 80mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

Feel free to substitute the dried cranberries with raisins or any other dried fruit you prefer.
If you’re looking to make these cookies even more indulgent, consider adding a sprinkle of chocolate chips or a dash of vanilla extract to the dough!
These cookies store well in an airtight container for up to a week, and they can be reheated in the microwave for a few seconds for that just-baked softness.
Enjoy your baking adventure!

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Soft-Baked Carrot Cookie with Berries