Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 36 COOKIES

These light and fluffy cookies with cream cheese frosting are packed with cinnamon and carrots, and sprinkled with chopped pecans to make them extra pretty. Whip up a big batch of these cookies in no time with simple pantry ingredients. They’re perfect for any occasion and will disappear quickly!

Ingredients:

• 2 eggs
• 1 cup butter, softened (sweet cream, salted)
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 3 cups all-purpose flour
• 1 tsp baking powder
• 2 heaping tsp cinnamon
• 1 tsp baking soda
• 2 cups grated or chopped raw carrots
• 1/2 tsp salt

Cream Cheese Frosting:

• 1 cup chopped pecans
• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1 tsp vanilla extract
• 4 cups powdered sugar

Instructions:

1. Start by grating or chopping 2 cups of raw carrots.
2. In a separate bowl, combine the dry ingredients and mix well until blended. Set aside.
3. In a large mixing bowl, cream the butter and sugars together. Add the eggs and vanilla, and mix until the mixture is light and fluffy.
4. Add the dry ingredients to the cookie dough, one cup at a time, mixing until just blended. Fold in the grated or chopped carrots.
5. Preheat your oven to 375°F (190°C). Place the cookie dough on a baking sheet and bake for about 13 to 15 minutes or until the edges are golden brown. Remove from the oven and allow the cookies to cool.
6. To make the cream cheese frosting, whisk the cream cheese, butter, and vanilla in a mixer until combined. Add the powdered sugar one cup at a time, mixing until the sugars are blended.
7. Frost the cooled cookies with the cream cheese frosting and sprinkle the edges with chopped pecans.

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Source – misscooker.com