– ½ teaspoon ground ginger– ½ teaspoon ground nutmeg– ¼ teaspoon ground clove– 1 cup unsalted butter softened (230 grams; 2 sticks)– 1 cup packed light brown sugar (200 grams)
– ½ cup granulated sugar (100 grams)– 2 large eggs at room temperature– 2 teaspoons pure vanilla extract– 1 ½ cups lightly packed freshly grated carrots (150 grams)
Direction
Mix the dry ingredients: Mix flour, salt, spices, baking soda, and baking powder in a large bowl. Cream butter and sugar: I like my stand mixer with paddle attachment for this.
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Mix until combined, then add eggs one at a time and vanilla extract. Make sure all the wet ingredients are mixed by stopping and scraping the bowl.
Mix dry ingredients with wet: Stir the cookie dough on low until it comes together. Next, gently mix in shredded carrots. Chill dough: Cover the mixing bowl with plastic wrap and refrigerate for 2 hours.
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Let the butter firm up before baking the cookies. Use a 1.5-tbsp cookie scoop to roll chilled cookie dough into balls On parchment-lined baking sheets, drop cookie dough.
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Bake the cookies at 350ºF until the edges are golden brown and the tops are set. After 5 minutes on the baking sheets, transfer the cookies to a wire rack to finish cooling.