Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup unsweetened shredded carrots
- ½ cup chopped walnuts
- 1 cup brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix together the butter, brown sugar, and granulated sugar until creamy.
- Add the eggs and vanilla extract to the butter mixture and blend well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded carrots and chopped walnuts until evenly distributed.
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden.
- Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Ensure that your butter is at room temperature for easy mixing.
Substitute walnuts with pecans for a variation in flavor.
Let cookies cool fully to enhance their texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.