Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely shredded carrots (about 2 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting (Optional):
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. This helps create a soft cookie texture.
Mix in the egg and vanilla extract until fully incorporated.
Gently fold in the shredded carrots, chopped nuts, and raisins (if using).
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Drop spoonfuls of dough (about 1 ½ tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If making cream cheese frosting, beat all frosting ingredients together until smooth, then spread or pipe onto the cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 180
- Sugar: 14g
- Fat: 9g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g