Carrot Spice Cookies

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Cream together the softened butter and packed brown sugar in a large mixing bowl until light and fluffy, about 2–3 minutes.

Beat in the egg, then add the unsweetened applesauce, molasses, and vanilla powder, mixing until fully combined.

Fold the shredded carrots and raisins into the wet mixture with a spatula or wooden spoon until evenly distributed.

In a separate bowl, whisk together the rice flour, allspice, and baking powder.

Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12 minutes, or until the edges are set and the centers are just firm to the touch.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.