Ingredients :
✔ ½ cup unsalted butter, softened (adds richness!) 🧈
✔ ½ cup granulated sugar (for sweetness & crisp edges!) 🍚
✔ ½ cup brown sugar, packed (adds moisture & depth!) 🍯
✔ 1 large egg (helps bind everything together!) 🥚
✔ 1 teaspoon vanilla extract (boosts flavor!) 🌿
✔ 1 ½ cups all-purpose flour (for the perfect cookie texture!) 🍞
✔ ½ teaspoon baking soda (for a soft, chewy lift!) ✨
✔ ½ teaspoon baking powder (adds extra lightness!) ✨
✔ ½ teaspoon ground cinnamon (gives it that warm, spiced flavor!) 🍂
✔ ¼ teaspoon salt (balances sweetness!) 🧂
✔ 1 cup shredded carrots (freshly grated for the best texture!) 🥕
✔ ½ cup chopped walnuts or pecans (optional) (for crunch!) 🌰
✔ ½ cup raisins (optional) (for extra sweetness!) 🍇
Directions :
1️⃣ Preheat & Prepare the Dough
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
2️⃣ Cream the Butter & Sugars
In a large mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Mix in egg and vanilla extract, beating until smooth.
3️⃣ Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Slowly add the dry ingredients into the wet mixture, stirring until just combined.
4️⃣ Fold in the Carrots & Extras
Gently fold in the shredded carrots, nuts, and raisins (if using).
The dough will be thick and slightly sticky—that’s perfect!
5️⃣ Scoop & Bake!
Use a cookie scoop or tablespoon to drop rounded dough balls onto the baking sheet, about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6️⃣ (Optional) Cream Cheese Frosting Drizzle
For extra carrot cake flavor, drizzle with cream cheese glaze!
✔ ½ cup cream cheese, softened 🧀
✔ ¼ cup powdered sugar 🍚
✔ ½ teaspoon vanilla extract 🌿
✔ 2 tbsp milk (adjust for consistency) 🥛
Whisk together until smooth, then drizzle over cooled cookies!
Storage & Make-Ahead Tips:
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Freeze unbaked cookie dough balls for up to 3 months—just bake straight from frozen!
Reheat: Warm in the microwave for 10 seconds for a fresh-baked taste!
