Ingredients

Units Scale

For the Cookies:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup finely shredded carrots
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

For the Cream Cheese Frosting (Optional but Recommended!):

4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1️⃣ Preheat & Prep:

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.

2️⃣ Make the Cookie Dough:

In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the shredded carrots, walnuts, and raisins (if using).

3️⃣ Bake the Cookies:

Scoop tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let cool on the pan for 5 minutes, then transfer to a wire rack.

4️⃣ Make the Frosting (Optional):

Beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth.
Spread or pipe onto cooled cookies for an extra indulgent treat

Notes

For extra chewy cookies, slightly underbake them and let them cool on the pan.
Swap walnuts for pecans or omit nuts for a nut-free version.
Store in an airtight container for up to 4 days or refrigerate if frosted.