Gather the ingredients including grated carrots, all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, salt, unsalted butter, brown sugar, granulated sugar, eggs, vanilla extract, and optional add-ins like chopped nuts or raisins.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined. Set aside.
In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Beat in the eggs, one at a time, then stir in the vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Then fold in the grated carrots and any optional add-ins like chopped nuts or raisins until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop or spoon for this.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden brown and the tops are set. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, you can optionally frost them with cream cheese frosting for an extra indulgent treat. Simply spread a dollop of frosting on top of each cookie and sprinkle with chopped nuts or shredded carrots for garnish.