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Categories:
flour cinnamon freshly ground nutmeg ginger cloves baking soda salt unsalted butter brown sugar egg vanilla carrots walnuts cream cheese unsalted butter powdered sugar vanilla cinnamon
Viewed: 71 - Published at: 10 years agoIngredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ginger
- pinch of cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1/3 cup packed dark brown sugar
- 1/3 + 3 tablespoons cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup finely grated carrots (2 medium or 4 small)
- 1 cup walnuts (3 ounces), chopped
- 8 ounces cream cheese
- 4 tablespoons unsalted butter
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Method
- In a small bowl, whisk together flour, spices, baking soda and salt.
- In the bowl of an electric mixer, beat butter, sugars, egg and vanilla until smooth and fluffy, about 2 minutes. Mix in carrots and walnuts on low speed. Add flour mixture and beat just until combined. Set dough in refrigerator to chill for 15-30 minutes.
- Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper.
- Working with one baking sheet at a time, drop 1 1/2 Tablespoons of dough per cookie onto baking sheet about 2 inches apart. Bake each sheet separately, 13-15 minutes or until centers spring back to the touch. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, pulse cream cheese and butter in a food processor, scraping down sides with a spatula as needed, until smooth. Add powdered sugar and vanilla, and pulse until combined.
- If making ahead, store cookies at room temperature and frosting in refrigerator. Frost cookies before serving.
