Carrot cake cookies are all about that cozy spice and sweet carrot vibe, packed into munchable cookies perfect for Easter, snack time, or just 'cause you need a yummy pick-me-up. Grab your apron and whip up a batch to satisfy those carrot cake cravings!
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, beat together brown sugar, granulated sugar, and butter with a hand mixer until fluffy, about 1-2 minutes. Add egg, vanilla extract, and shredded carrot; mix to combine.
In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in raisins, walnuts, or chocolate chips if using.
Scoop 1 1/2-inch rounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 15-17 minutes, or until cookies are slightly golden. Remove from oven and let cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
Optionally, frost the cookies or use them to make sandwich cookies with cream cheese frosting.