Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or lightly grease it.

Mix Dry Ingredients:

In a large bowl, sift together 190 g of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, ¼ teaspoon of salt, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg.

Combine Wet Ingredients:

In a separate bowl, whisk together 150 g of brown sugar, ⅓ cup of honey or maple syrup, 2 large eggs, ½ cup of vegetable oil (or melted butter), and 1 teaspoon of vanilla extract until smooth.

Incorporate Grated Carrots:

Add 120 g of freshly grated carrots to the wet mixture and stir until evenly combined.

Combine Wet and Dry Mixtures:

Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain a light texture.

Optional – Add Cream Cheese Filling:

For carrot cake cookies with cream cheese filling, soften 115 g of cream cheese. You can swirl it into the batter or place a small dollop on top (or in the center) of each cookie mound.

Optional – Fold in Additional Ingredients:

If desired, fold in ½ cup of chopped walnuts/pecans or ½ cup of raisins/dried cranberries for extra texture and flavor.

Shape and Bake:

Using a cookie scoop or spoon, form even mounds of dough on the prepared baking sheet, ensuring adequate spacing between each cookie.

For cookies with cream cheese filling, add a small dollop of cream cheese on each mound or gently press a small amount into the center.

Bake for 15 to 20 minutes, or until the edges are lightly golden.