Ingredients
Scale
- 2 ¾ cup flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup butter, room temperature (should still be slightly firm)
- ¾ cup sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 ½ cups finely grated carrots, about 4 medium carrots
Cream Cheese Frosting
- 4 tablespoons butter
- 2 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 4–6 tablespoons milk, as needed
Instructions
The Cookies
- Preheat oven to 350 degrees. Very lightly grease a baking sheet or (better yet) line with a nonstick baking mat.
- In a medium bowl whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl combine butter and sugars and mix for 2-3 minutes until light and fluffy.
- Mix in vanilla and eggs, then stir in grated carrots.
- Stir dry ingredients into wet ingredients until just incorporated and there are no more streaks of flour) don’t over-mix.
- Drop spoonfuls of cookie batter (I used a large cookie scoop, about 2 tablespoons) onto prepared baking sheet at least 2-3 inches apart.
-
Bake in preheated oven for 10-12 minutes until edges begin to brown and tops look dry. Allow to cool on baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.
The Frosting
-
While cookies are cooling, prepare the frosting. In a small sauce pan melt the butter over medium-low heat. Once melted, stir over the heat for 2-4 minutes longer until color changes from pale yellow to deep golden-brown. Remove from heat.
-
In a large bowl combine cream cheese and browned butter and mix well.
-
Gradually mix in the powdered sugar 1 cup at a time until completely incorporated. Mix in vanilla and milk 1 tablespoon at a time until desired consistency is reached (should be fluffy and easily spreadable).
-
Frost completely cooled cookies. Store in airtight container at room temperature up to 5 days.