Ingredients:

• 1 cup (2 sticks) butter, softened
• ½ cup light brown sugar
• 1 cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp salt
• 2 tsp baking powder
• 1 ½ cups grated carrots
• ¾ cup golden raisins
• 1 cup chopped walnuts
• 30 White Blossoms

Instructions:

1. Preheat the oven to 375º F. Line two baking sheets with parchment paper.
2. In a large bowl, use electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add eggs and vanilla extract and mix again, about 1 minute.
3. In a small bowl, whisk together flour, cinnamon, salt and baking powder. Add dry ingredients to wet ingredients and mix on low speed until fully incorporated, about 2 minutes. Fold in carrots, raisins, and ½ cup chopped walnuts. Reserve remaining walnuts for the next step.
4. Use a cookie scoop to form 1 inch dough balls. Roll in reserved chopped walnuts then place them 3 inches apart on a lined baking sheet.
5. Bake for 10-12 minutes or until center of cookies look puffy. Allow to rest on the baking sheet for at least 2 minutes before pressing one White Blossom into the center of each cookie. Move to wire rack to finish cooling.