Carrot Cake Cookies

 

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.