Ingredients
Scale
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup (100 g) grated carrots (about 2 medium carrots)
- 1/2 cup (50 g) chopped walnuts or pecans (optional)
- 1/2 cup (60 g) raisins (optional)
- For the Cream Cheese Frosting (optional):
- 4 ounces (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 cup (120 g) powdered sugar
Instructions
- Cream the softened butter with granulated and light brown sugar until fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually mix dry ingredients into the wet mixture, being careful not to over-mix.
- Fold in the grated carrots and optional nuts and raisins.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and bake rounded tablespoons of dough for 10-12 minutes.
- Prepare the cream cheese frosting while the cookies cool, then frost cooled cookies.
Notes
Using fresh carrots enhances flavor and texture.
Adjust spices to suit your taste.
Chilling the dough helps maintain cookie shape.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg