Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground nutmeg
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (110g) finely shredded carrots, squeezed dry
  • 1/2 cup (60g) chopped walnuts
  • 4 oz (113g) cream cheese, slightly chilled
  • 2 tbsp (28g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully emulsified.
  2. Whisk the flour, cinnamon, nutmeg, baking soda, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients on low speed, mixing until just combined.
  3. Gently fold in the shredded carrots and chopped nuts using a spatula. Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  4. Bake at 350°F (175°C) for 10-12 minutes until the edges are set. Transfer to a wire rack to cool completely.
  5. Prepare the frosting by beating the slightly chilled cream cheese and softened butter together until smooth. Sift in the powdered sugar and vanilla, whipping until velvety.
  6. Pipe or spread a generous dollop of cream cheese frosting onto each cooled cookie.