Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup shredded coconut (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, and beat until combined.
- Gradually mix in the dry ingredients until just combined.
- Stir in the grated carrots, walnuts, coconut, and raisins (if using).
- Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the cookies are lightly golden around the edges.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Keywords: Carrot Cake Cookies