Before starting, preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a cookie sheet with parchment paper
Finely shred the carrot, then place the shredded carrot on a few pieces of paper towel. Squeeze out the excess liquid from the carrots. Transfer the shredded carrots to a bowl, making sure it weighs 50 g/ ½ cup.
75 g finely shredded carrots
In a bowl, sift together all purpose flour, baking powder, baking soda, salt and spices. Give it a stir so it's all mixed together and set it aside.
210 g all-purpose flour, 1 ½ teaspoon ground cinnamon, ¼ teaspoon ground all spice powder, ¼ teaspoon ground nutmeg powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
In a separate large mixing bowl combine the brown sugar, granulated sugar and butter. Using an stand mixer or electric hand mixer, whisk it together for 3 minutes on medium speed, so it becomes light and fluffy.
110 g butter, 100 g granulated sugar, 100 g dark brown sugar
Add the egg and vanilla extract and mix it in. Then add the shredded carrots and mix until just combined.
1 large egg, 1 teaspoon vanilla extract
Finally add the dry ingredients and mix it together until combined.
Using a medium size cookie scoop (2,5 tbsp/ 1.33 ounce cookie scoop, around 55 g each), scoop out 6 cookies at a time per prepared baking sheet. Bake one baking sheet at a time for 12-13 minutes.
Straight out of the oven, use a large mug or cookie cutter, gently circle around the edges to make them perfectly round.
Once baked let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.