Yummy, Moist, Carrot Cake Cookies from All About Cookies by Christina Tosi of Milk Bar!

You won't believe these cookies have lots of healthy grated carrots in them but that adds sweetness to the sugar and light brown sugar too. And the best part is they are so easy to make! Try 'em and leave me a comment about how you like them and making them please!

226g. unsalted butter, softened 2 sticks (16 T)
170g. light brown sugar ¾ cup (packed)
100g. sugar ½ cup
1. large egg
4g. vanilla extract 1tsp
65g. carrots, Microplaned ⅓ cup
325g flour 2¼ cups
6g. milk powder 1T
6g. kosher salt 1½tsp
2g. ground cinnamon 1tsp
2g baking powder ½tsp
0.5g baking soda ⅛tsp
105g walnuts, toasted and chopped 1 cup
150g. golden raisins 1 cup

1. Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high for 2 to 3 minutes until well combined. Scrape down the sides of the bowl, add the egg and vanilla, and mix for 2 more minutes. Add the carrots and mix until well combined.
3. Add the flour, milk powder, salt, cinnamon, baking powder, and baking soda and paddle on low speed until just combined, about 20 seconds.
4. Paddle in the walnuts and raisins just until incorporated.
5. Using a 2¾-ounce cookie scoop (or a ½-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart. Flatten the domed tops with your palm (it will be a bit sticky, don't worry).
6. Bake at 350°F until golden at the edges, 8 to 10 minutes.
7. Let the cookies cool briefly on the pans, then transfer to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.