Ingredients
Cookie base
- 1/2 cup butter softened
- 1/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 1/2 cup carrots shredded
- 1 tbsp vanilla extract
- 1 yolk
- 3 tbsp heavy cream at room temperature
- 1 & 3/4 cup AP flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 1/4 tsp ginger
- pinch cloves
- 1/4 tsp salt
Cream cheese frosting
- 4 oz cream cheese softened
- 3 tbsp butter salted or unsalted, softened
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- Pecans for topping
Instructions
Make the cookies
- Preheat the oven to 350F then line a baking sheet and set aside.
- Cream the butter, brown sugar, and granulated sugar together until smooth and creamy.
- 1/2 cup butter,1/3 cup granulated sugar,1/3 cup brown sugar
- Mix in the shredded carrots, vanilla extract, egg yolk, and heavy cream until smooth.
- 1/2 cup carrots,1 tbsp vanilla extract,1 yolk,3 tbsp heavy cream
- Add in the flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, and salt and mix just until the flour mixture disappears.
- 1 & 3/4 cup AP flour,1/2 tsp baking powder,1/2 tsp baking soda,1/2 tsp cinnamon,1/8 tsp allspice,1/4 tsp ginger,pinch cloves,1/4 tsp salt
- Scoop out 8 equal cookie dough balls, place them on the prepared baking sheet, gently flatten to about 3/4-1 inch in thickness and bake for 12 minutes.
- Let the cookies cool down on the baking sheet for 20 minutes before transferring to a cooling rack.
Make the cream cheese frosting
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In a stand mixer cream the cream cheese and the butter with a whisk attachement until smooth and combined.4 oz cream cheese,3 tbsp butter
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Mix in the vanilla extract and the powdered sugar and mix for 4-5 minutes or until light and creamy.1 tsp vanilla extract,3/4 cup powdered sugar
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Frost the cookie with a round tip then top with the chopped-up pecans and enjoy!Pecans