Carrot Cake Cookies

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Ingredients
(A)
140g plain flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

(B)
114g butter – room temperature
100g light brown sugar
1 egg
1 tsp vanilla extract
1 cup grated carrots
1/2 cup raisins
65g oats
1/2 cup chopped walnuts

67g white sugar – for coating

Method:
In a mixing bowl, use a hand whisk and mix together ingredient (A).
In a electric mixing bowl, use a K beater and beat butter and brown sugar on max speed until fluffy, about 3 minutes. Beat in egg and vanilla. Add remaining ingredient (B) to the bowl and beat until just combined.
Use a spatular and stir in carrots, raisins, oats, and walnuts and mix well. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
preheat oven to 175°C. Place sugar in a shallow bowl. Take a heaping teaspoon of dough and roll into a ball. Gently roll ball in sugar then place on baking sheet. Repeat with remaining dough. Bake cookies until golden, 15-17 minutes.
Let cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to cool down completely.

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