2½ cups flour
1 tsp baking soda
2 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup butter
¾ cup light brown sugar
½ cup sugar
2 large eggs
1 Tbsp vanilla
1 cup chopped pecans
2¼ cups finely shredded whole carrots (4
medium-large)
Frosting
1 8-oz pkg cream cheese softened
½ cup butter
3½ cups powdered sugar
1 tsp vanilla
1 cup finely chopped pecans
Preheat the oven to 350°.
In a medium-size mixing bowl, whisk together the
all-purpose flour, spices, and baking soda.
Beat the butter for 1 minute. Add the sugars to the
butter and continue to mix for 1 more minute. Lower the mixer speed to low, add
the vanilla and 1 egg at a time; slowly add the flour mixture.
Add the finely shredded carrots and chopped pecans to the
batter.
Using a 1½ tablespoon cookie scoop, scoop the cookie
batter onto the prepared cookie sheet, spacing the cookies 2 inches apart. Bake
for 10 – 12 minutes.
Allow the cookies to completely cool.
Cream Cheese Frosting
Cream together the cream cheese and butter for 1 minute.
Add the vanilla and powdered sugar. Keep the mixer speed
on low, until the powdered sugar is incorporated. Increase the mixer speed to
medium-high and continue mixing for another 1 minute, until the cream cheese
frosting is smooth.
Using a small offset spatula or a silicone spatula, frost
the top of the cookie, smoothing as you go. Be sure to frost to the edges of
the cookies.
Sprinkle the finely chopped pecans onto a plate. Either
gently roll the edges of the cookies in the chopped pecans or sprinkle on top.
This recipe can be found here.
