- 1/2 cup butter
- 1 cup packed brown sugar
- 1 cup finely shredded carrots
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Preheat oven to 400 degrees F (200 degrees C).
- Combine butter and brown sugar in a large bowl; mix together with an electric mixer until light and fluffy. Beat in carrots and egg.
- Combine all-purpose flour, whole wheat flour, cinnamon, baking powder, nutmeg and salt in a bowl. Stir into carrot mixture, a little at a time, blending dough well after each addition.
- Drop spoonfuls of dough 2 inches apart onto a baking sheet; flatten with a moistened fork.
- Bake in the preheated oven until cookies are golden and crisp, about 15 minutes. Transfer to wire racks to cool, about 15 minutes.