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!
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