Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) light brown sugar, packed
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (170g) finely grated carrots
  • 1/2 cup (75g) chopped walnuts
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (0.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture looks pale and fluffy (about 2–3 minutes). Beat in the egg and vanilla extract until fully incorporated.
  2. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the creamed butter, stirring on low speed just until a few streaks of flour remain.
  3. Using a spatula, gently fold in the finely grated carrots and chopped walnuts until evenly distributed.
  4. Scoop 2 tablespoon portions of dough onto a baking sheet lined with parchment paper and bake for 12 minutes until the edges are set.
  5. Allow cookies to cool completely. Prepare frosting by beating cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth. Swirl frosting onto the cooled cookies.