STEP 1 - Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

STEP 2 - Combine Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, baking soda powder, salt, nutmeg, and cinnamon. Set this dry mixture aside.

STEP 3 - Cream Butter and Sugars: In another bowl, cream together the softened unsalted butter, light brown sugar, and granulated cane sugar until smooth and creamy.

STEP 4 - Add Egg and Vanilla: Beat in half of a large egg (estimate if needed as best as possible) and the Madagascar vanilla extract into the butter-sugar mixture. Mix until well combined.

STEP 5 - Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms.

STEP 6 - Fold in Carrots and Optional Ingredients: Gently fold in the freshly grated organic carrots and plump raisins or dried cranberries (if using) into the dough. Then, if desired, fold in the chopped California walnuts or Texas pecans.

STEP 7 - Form Cookies: Take spoonfuls of the dough and form them into small cookie-sized rounds. Place them onto the prepared baking sheet, leaving some space between each cookie.

STEP 8 Bake - Put the baking sheet into the preheated oven and bake the cookies for about 10-12 minutes, or until the edges are lightly golden brown.

STEP 9 - Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.

STEP 10 - Enjoy: Once completely cooled, your Trader Joe’s Carrot Cake Cookies are ready to be enjoyed! Store any leftovers in an airtight container for freshness.