Ingredients
1 1/4 cups all-purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ginger
pinch of cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed dark brown sugar
1/3 + 3 tablespoons cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup finely grated carrots (2 medium or 4 small)
1 cup walnuts (3 ounces), chopped
8 ounces cream cheese
4 tablespoons unsalted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Preparation
In a small bowl, whisk together flour, spices, baking soda and salt.
In the bowl of an electric mixer, beat butter, sugars, egg and vanilla until smooth and fluffy, about 2 minutes. Mix in carrots and walnuts on low speed. Add flour mixture and beat just until combined. Set dough in refrigerator to chill for 15-30 minutes.
Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper.
Working with one baking sheet at a time, drop 1 1/2 Tablespoons of dough per cookie onto baking sheet about 2 inches apart. Bake each sheet separately, 13-15 minutes or until centers spring back to the touch. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.
To make the frosting, pulse cream cheese and butter in a food processor, scraping down sides with a spatula as needed, until smooth. Add powdered sugar and vanilla, and pulse until combined.
If making ahead, store cookies at room temperature and frosting in refrigerator. Frost cookies before serving.
