Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 0.5 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 cup (90g) quick-cooking oats
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp salt
  • 1.5 cups (160g) grated carrots, squeezed dry
  • 0.5 cup (60g) chopped pecans
  • 8 oz (225g) full-fat cream cheese, softened
  • 4 tbsp (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 0.5 tsp lemon juice

Instructions:

  1. Finely grate carrots using a box grater. Place shreds in a clean kitchen towel and squeeze firmly to remove excess moisture.
  2. In a large bowl, cream 1 cup of softened butter with brown sugar and granulated sugar until light and fluffy. Beat in the egg and 1 tsp vanilla extract.
  3. In a separate bowl, whisk together all-purpose flour, quick oats, baking soda, cinnamon, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the squeezed carrots and chopped pecans.
  5. Chill the dough for 30 minutes. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Use a 1.5 tbsp cookie scoop to drop dough onto prepared sheets. Bake for 10-12 minutes until edges are set. Cool completely on a wire rack.
  7. Prepare frosting by beating cream cheese and 4 tbsp butter until smooth. Add powdered sugar, vanilla, and lemon juice; beat until velvet-smooth. Pipe or spread onto cooled cookies.