Soft Carrot Cake Cookies by Bromabakery

Ingredients

• 115g (1/2 cup) butter, softened
• 100g (1/2 cup) granulated sugar
• 110g (1/2 cup) brown sugar, packed
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 250g (2 cup) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 150g (3/4 cup) carrots, finely grated
• 50g (1/2 cup) walnuts, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until smooth, about 2-3 minutes.
3. Add the egg, egg yolk, and vanilla extract to the butter mixture, beating until well combined.
4. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined and no streaks of flour remain.
6. Gently fold in the finely grated carrots until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12 minutes or until the edges are set and the tops look dry.
9. Cool the cookies completely on a wire rack before frosting with cream cheese frosting and garnishing with walnuts.
10. Top with extra grated carrots if desired.