Carrot Cake Cookies

Steps

1. 1
   Preheat oven to 350°F.
2. 2
   Peel and shred carrots to measure 1 cup (about 90 grams) and set aside.
3. 3
   In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
4. 4
   In a stand mixer fitted with paddle attachment, cream together room temperature unsalted butter until light and fluffy, about 3 minutes on medium speed.
5. 5
   Add granulated sugar and packed light brown sugar to the butter and mix until combined.
6. 6
   Beat in one egg and vanilla extract (2 teaspoons) until well combined.
7. 7
   On low speed, gradually add the dry ingredients and mix until almost combined, with some flour still visible.
8. 8
   Fold in the shredded carrots, rolled oats, and chopped pecans on low speed until just combined, being careful not to overmix.
9. 9
   Line two rimmed baking sheets with parchment paper. Scoop 1.5 tablespoon portions of dough and place them 2 inches apart on the prepared sheets.
10. 10
    Bake in the preheated 350°F oven for 12 minutes until the edges are golden and centers remain soft. For crispier cookies, bake an additional 2-3 minutes.
11. 11
    While cookies cool, combine softened cream cheese and softened unsalted butter in the stand mixer with paddle attachment. Mix on medium speed for about 1 minute until smooth and creamy.
12. 12
    On low speed, gradually add powdered sugar while mixing. Stir in vanilla extract (1 teaspoon) until fully combined.
13. 13
    Frost the cooled cookies with the cream cheese frosting.