1 Heat your oven to 375°F. Line a baking sheet with parchment paper.
2 In a large bowl, mix together the flour, brown sugar, baking powder, salt, cinnamon, and
ground ginger. Make sure there are no lumps of brown sugar hanging around in there. In a
smaller bowl, mix together the shredded carrots, milk, and oil. Pour the wet ingredients into
the dry ones and stir all that until there are only a couple dry spots. Fold in the nuts and
raisins and stir until there aren’t any dry spots.
3 Scoop spoonfuls of the dough onto the baking sheet about 1 inch apart. Bake until the
bottoms are golden brown, 18 to 22 minutes. Then do whatever the you do with freshly
baked cookies.
That’s about 2 medium carrots on a box grater.
This is optional. These cookies are just as dope without them, too.