Carrot Cake Cookies

Bit of an upside-down day today. We went out for lunch to a very nice place just down the road, from us Windlestraw Lodge. The occasion was Dunk celebrating the 'end' of his diet, and the food there was certainly a fit way to mark it. I'm not going to attempt to review it, but if you are in the area and get the chance to eat there, take it.
Since I knew we'd be eating a richer than usual meal, and as we're still eating through the three Easter eggs (and will be for a few weeks yet), I fancied making more healthy-feeling 'hidden fruit or veg' baking. So this week, it's something picked up from Julie van Rosendaal's blog. It's a recipe for Carrot Cake Cookies, for the new edition of One Smart Cookie - which yes, I'll probably be buying, and donating my current copy to someone else (no idea who yet).
Anyway, as usual I made one or two minor changes. First thing, I've started converting recipes to metric measurements. I brought down the amount of sugar slightly, and used hazelnuts instead of walnuts, because I had them in the cupboard and wanted to use them up. The result? Little drops of carrot cake. These are not firm like you'd expect a cookie to be, but more cakey in texture. The nuts I used give just a hint of nuttiness - using more, or using different nuts would still be fine. The overall verdict? Definitely a recipe to keep.

Recipe:
50 grams unsalted butter
75 grams caster sugar
75 grams dark muscovado sugar
1 egg
1 teaspoon vanilla extract
100 grams plain flour
100 grams plain wholemeal flour
1 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
150 grams grated carrot
75 grams raisins
25 grams chopped hazelnuts

Preheat oven to 350F/175C. Line two baking sheets with non-stick baking parchment.
In a medium bowl, combine the flours, bicarbonate of soda, salt and cinnamon.
In a large bowl, beat the butter and sugars together. Once combined, beat in the egg and vanilla extract.
Add the flour, carrots, raisins and hazelnuts a bit at a time to the wet ingredients, mixing between each addition until just combined.
Drop spoonfuls of the mixture onto the baking sheets, flattening each cookie slightly.
Bake for 12 to 14 minutes, until golden on the edges and just cooked in the middle.