Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup raisins or chopped nuts (optional)
- Cream cheese frosting (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in grated carrots and, if desired, raisins or chopped nuts.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- If frosting, wait until cookies are fully cooled before spreading with cream cheese frosting.
Notes
- Add shredded coconut for extra texture.
- Swap raisins for dried cranberries for a flavor twist.
- Use half whole wheat flour for a slightly healthier version.
- Freshly grated carrots give the best texture and flavor.
- Refrigerating the dough for up to 24 hours before baking can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (unfrosted)
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
