1cup(105 g or 3 medium) finely grated carrots, patted slightly dry
Frosting
½cup(4 oz or 113 g) block-style cream cheese, softened but still cool
¼cup(56 g) unsalted butter, softened but still cool
1teaspoonpure vanilla extract
1 ½cups(180 g) confectioners’ sugar, sifted
Chopped walnuts or pecans for garnish, optional
Instructions
Cookies
Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the dry ingredients–flour, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter, sugar and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg, egg yolk and vanilla. Mix until combined. Scrape down sides and bottom of the bowl as necessary.
Add dry ingredients to wet ingredients and mix just until combined. Stir in the shredded carrots by hand.
Use a medium cookie scoop (or a spoon), to scoop 1 ½ Tablespoons of dough and place it on the prepared baking sheet. Space cookies about 2 inches apart.
Bake cookies at 350° F for 13 to 15 minutes or until the edges are set and the cookies are soft and fluffy. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Frosting
To make the frosting, use an electric mixer to beat cream cheese and butter on medium-high speed until smooth and creamy, about 1 minute. Add the vanilla and confectioners’ sugar. Mix until combined.
Use an offset spatula to spread frosting on cooled cookies. Garnish with chopped walnuts.
Notes
Pre-shredded carrots are not recommended because they are not as soft or moist. It's better to shred the carrots yourself. Block-style cream cheese is best for frosting. It's thicker and is less likely to melt since it has less air than the tub-style or low-fat varieties.Store cookies in an airtight container in the refrigerator for up to 5 days.Make ahead the dough and store covered in the refrigerator for up to 48 hours. Bring to room temperature before rolling into balls and baking.