Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 30-40 depending on size
Ingredients:
2 1/4 C. all-purpose flour
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 stick of butter, softened
3/4 C. packed brown sugar
1/4 C. white sugar
2 eggs
2 tsp. vanilla extract
1 C. grated carrot
1 C. pecans + more for garnish, if desired
For the Frosting:
4 oz. cream cheese, softened
1/2 tsp. cinnamon
1/2 stick of butter, softened
2 tsp. vanilla
About 2 cups powdered sugar
What to do:
Preheat oven to 350 degrees.
Combine flour, baking soda, cinnamon, nutmeg and salt set aside.
In a large bowl, mix together the butter, sugars, eggs and vanilla. Beat with a hand mixer or your stand mixer, on medium speed until creamy and combined.
Gradually add in the flour the mixture. Beating on low speed until just combined. Stir in the grated carrots and nuts (if using).
Scoop and place on greased baking sheet about 2 inches apart. (These cookies don’t spread very much).
Bake for 10-12 minutes, or just until the edges start to brown. They will look like they are not done, but they are. Be careful not to overcook.
Remove from the oven and let the cookies cool on a wire rack.
Cream Cheese Frosting:
Whip softened cream cheese and cinnamon until fluffy in texture. Add butter and 2 teaspoons vanilla then cream the mixture together. Gradually add powdered sugar (about 2 cups) until frosting is desired sweetness and consistency.
Christina’s Notes:
Optional add ins; coconut, raisins, walnuts, rum etc.