Categories: Dessert

Ingredients

• 3/4 cup plus 2 tbsp. unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 2 cups shredded carrots
• Cream Cheese Frosting (see recipe)
• 1/2 cup finely chopped toasted pecans

Directions

1. Preheat oven to 350. Line baking sheet with parchment paper.

2. In a large bowl, beat butter, sugars and vanilla with a mixer at medium speed until fluffy, 3-4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, whisk together flour, cinnamon, salt, baking soda, ginger and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Stir in carrots. Using a 1 1/2 tbsp. spring-loaded scoop, scoop dough and place at least 2 inches apart onto prepared pans.

4. Bake until browned, about 13 minutes. Let cool on pans for 5 minutes. Remove from pans and let cool completely on wire racks.

5. Spread Cream Cheese Frosting onto cooled cookies. Top with pecans. Store in an airtight container for up to 2 days.

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