Any cookie can be a cookie skillet, and this recipe has all the best parts of carrot cake in cookie form. It has the cozy spice of classic carrot cake. It’s filled with cinnamon, nutmeg, ginger, brown sugar, carrots, walnuts, and white chocolate. The skillet gives you those golden edges and a tender center that stays gooey for days.
It’s also incredibly flexible. Bake it in any small skillet you have, serve it family-style, or top it with a scoop of vanilla ice cream.If you love carrot cake but don’t always want to bake a full cake, this skillet version is the answer. It’s faster, easier, and honestly more fun to eat.
How Do I Serve the Carrot Cake Skillet Cookie?
This carrot cake cookie skillet is best served warm, straight from the pan. Personally, I don’t think adding a scoop of vanilla ice cream is optional… but technically, you can have it on its own.
Tips for the Best Results
- Use finely grated carrots. Big shreds release too much moisture and can make the center gummy.
- Don’t overbake. The center should look just set; it will continue to firm up as it cools.
- Skillet size matters. A smaller skillet makes a thicker cookie with a softer center. A larger skillet yields crisper edges. Both are great, so just choose your vibe. The whole recipe will comfortably fit in a 10-inch skillet.
How do I Serve the Carrot Cake Skillet Cookie?
This carrot cake cookie skillet is best served warm, straight from the pan. Personally, I don’t believe that adding a scoop of vanilla ice cream is optional, but technically, you can have it on its own.
How finely should I grate the carrots?
I personally do not want to get out the box grater for a recipe that is supposed to be quick and easy, so I use a standard kitchen grater, a bit bigger than a microplane. Here is the one I use!
Equipment
- 1 8 inch skillet or 6 inch
Ingredients
- 10 tablespoons unsalted butter 141 grams, melted and cooled
- 1/2 cup dark brown Sugar 100 grams
- 1/3 cup granulated sugar 66 grams
- 1 teaspoon cornstarch 2 grams
- 1 large egg
- ½ cup finely grated carrot packed, 60 grams, * see instructions for squeezing excess liquid
- 1 2/3 cups all purpose flour 208 grams
- 1 1/2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/4 tsp Nutmeg
- 1 tsp baking soda
- 1 tsp kosher salt plus more for topping
- 1-4 ounce bar white chocolate roughly chopped
- ¾ cup walnuts 90 grams, roughly chopped after measuring
- Ice Cream optional
Instructions
- Preheat the oven to 350F.
- Place the grated carrots on top of a double later of paper towels. Over a bowl or the sink, squeeze out the excess liquid from the carrots, set drained carrots aside.
- In a large bowl, add the melted and cooled butter as well as the granulated sugar and the brown sugar. Mix with a nonstick spatula to combine, mixture will still look slightly separated. Add in the egg and mix until mixture thickens. Add in the grated carrots and mix until combined. Add in the the flour, baking soda, cornstarch, kosher salt, chopped white chocolate and chopped walnuts all at once. Mix to form a thick dough.
- Press the dough into a small skillet (I used a 6 inch but you can use an 8 inch skillet as well ), pressing it to just below the top of the pan to leave room for it to puff as it bakes. The smaller the skillet, the more dough you will have leftover. Extra dough can be refrigerated for up to 2 weeks or frozen for up to 3 months.
- Bake for 13-15 minutes, until top is golden borwn and edges are puffed. For a gooey center cook on the shorter side closer to 13 minutes.
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