These spiced, cakey cookies are packed with carrots, raisins, and walnuts.
- Yield:makes 2 dozen cookies
- Active time: 30 minutes
- Total time:1 hour 15 minutes
- 1 cup (5 ounces) all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup raisins
- 3/4 cups old fashioned oats
- 1/2 cup chopped walnuts
- About 1/3 cup granulated sugar
In a medium bowl, whisk together flour, cinnamon, nutmeg, cardamom, baking powder, baking soda, and salt; set aside.
In a large bowl, beat together butter and brown sugar with a wooden spoon until fluffy, about 3 minutes. Beat in egg and vanilla. Add dry ingredients to the bowl and beat until just combined. Stir in carrots, raisins, oats, and walnuts until evenly distributed throughout the dough. Cover dough with plastic wrap and let chill in refrigerator for 30 minutes.
Adjust oven rack to upper and middles position and preheat oven to 350°F. Place sugar in a shallow bowl. Take a heaping teaspoon of dough and roll into a ball. Gently roll ball in sugar then place on baking sheet. Repeat with remaining dough. Bake cookies until golden, 15-17 minutes.
Let cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling. Let cookies cool completely before eating.