Ingredients
INGREDIENTS:
½ cup unsalted butter (room temperature)
½ cup granulated sugar
½ cup light brown sugar (packed)
1 large egg (room temperature)
2 teaspoons vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 tablespoon corn starch
1 teaspoon baking soda ½ teaspoon fine sea salt
1 teaspoon ground cinnamon ¼ teaspoon ground ginger ½ teaspoon ground nutmeg
1 cup finely shredded fresh carrots
½ cup chopped pecans (toasted)
Brown Butter Cream Cheese Icing: ½ cup salted butter (browned, cooled to room temperature)
8 ounces cream cheese (room temperature) 1½ teaspoons vanilla extract 3 cups powdered sugar ½ teaspoon ground cinnamon ½ teaspoon fine sea salt
Garnish: chopped toasted pecans
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Cream butter and sugars in a stand mixer. Add egg and vanilla.
3. Whisk dry ingredients in a bowl, then mix into the wet ingredients.
4. Fold in carrots and pecans. Scoop dough onto sheets and freeze for 1 hour.
5. Bake for 15 minutes until tops are set. Cool on sheets.
6. For icing, brown butter, then mix with cream cheese and vanilla.
7. Gradually add powdered sugar, cinnamon, and salt until fluffy.
8. Ice cookies and garnish with pecans.
PREP TIME & NUTRITION:
Prep Time: 20 minutes, Cook Time: 15 minutes, Total Time: 1 hour 35 minutes, Servings: 14 cookies, Calories: 434, Net Carbs: 57g, Fats: 22g, Protein: 4g