Directions :

 Preheat & Prepare the Dough

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

 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.

 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.

 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!

 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.

 (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!