In a word, this dish is YUMMY!

As the crisp autumn breeze sweeps through the Midwest, there's nothing quite like the comfort of having the warm aromas of baking waft through your kitchen. These carrot cake cookies are a delightful twist on the classic carrot cake, perfect for those who crave a sweet treat but don't have the time to make an entire cake. They capture all the flavors we love – cinnamon, nutmeg, and of course, the sweetness of carrots – in a convenient, bite-sized form. Whether you're grabbing one on your way out the door or enjoying it with a cup of afternoon tea, these cookies are a must-try for any dessert lover.

These carrot cake cookies pair wonderfully with a simple glass of cold milk or a warm cup of chai tea to complement their spices. You can also serve them alongside a spoonful of vanilla ice cream or a dollop of whipped cream for a more indulgent dessert. If you're feeling fancy, try dusting them with a bit of powdered sugar or a light drizzle of cream cheese frosting for that authentic carrot cake experience.

Servings: 24 cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated carrots (about 2 medium carrots)
1 cup rolled oats
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.

Add the egg and vanilla extract to the butter mixture and beat until well combined.

Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the grated carrots, oats, walnuts, and raisins (if using).

Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For a healthier twist, you can use whole wheat flour instead of all-purpose flour, and swap out the granulated sugar for coconut sugar. If you prefer a dairy-free version, use a plant-based butter. You can also add in extras like shredded coconut or a handful of chocolate chips to change up the flavor profile. And don't forget – if you're a fan of cream cheese frosting, a light drizzle on top of these cookies makes them absolutely irresistible.