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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Add the butter, brown sugar, and sugar to the bowl of a stand mixer. Cream together. Add the shredded carrots, vanilla extract, egg yolk, and heavy cream and mix until well combined. Add the flour, baking soda, baking powder, cinnamon, allspice, ginger, clove, and salt. Mix until just combined. Do not overmix. Use a ¼ cup measuring cup to scoop out the batter into 8 equally sized cookies. Use your hands to roll into balls. Place on the baking sheet, evenly spaced. Press down slightly with the palm of your hand to flatten to about 3/4-inches thick. Bake for 10-12 minutes. Let the cookies cool for about 5 minutes then transfer to a cooling rack to cool completely. Once cool, make the cream cheese frosting. Add the cream cheese and butter to the bowl of a stand mixer. Beat until well combined. Add the powdered sugar and vanilla extract and beat until well combined. Add the frosting to a piping bag and snip the corner. Pipe the frosting in a circular motion on top of each cookie. Top with chopped pecans. Enjoy! Store any leftovers in an airtight container in the fridge. Cookie Ingredients 1 Stick Butter, softened 1/3 Cup Light Brown Sugar, packed 1/3 Cup Sugar 1/2 Cup Shredded Carrots 1 Tbsp Vanilla Extract 1 Egg Yolk 3 Tbsp Heavy Cream 1 3/4 Cups Flour 1/2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Cinnamon 1/8 Tsp Allspice 1/4 Tsp Ground GInger 1/8 Tsp Ground Cloves 1/4 Tsp Salt
Cream Cheese Frosting 4 oz Cream Cheese, softened 3 Tbsp Butter, softened 1 Tsp Vanilla Extract 1 1/2 Cups Powdered Sugar Chopped Pecans, for topping
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Soft & Chewy Carrot Cake Cookies
Cookie Ingredients 1 Stick Butter, softened 1/3 Cup Light Brown Sugar, packed 1/3 Cup Sugar 1/2 Cup Shredded Carrots 1 Tbsp Vanilla Extract 1 Egg Yolk 3 Tbsp Heavy Cream 1 3/4 Cups Flour 1/2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Cinnamon 1/8 Tsp Allspice 1/4 Tsp Ground GInger 1/8 Tsp Ground Cloves 1/4 Tsp Salt
Cream Cheese Frosting 4 oz Cream Cheese, softened 3 Tbsp Butter, softened 1 Tsp Vanilla Extract 1 1/2 Cups Powdered Sugar Chopped Pecans, for topping
Directions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Add the butter, brown sugar, and sugar to the bowl of a stand mixer. Cream together. Add the shredded carrots, vanilla extract, egg yolk, and heavy cream and mix until well combined. Add the flour, baking soda, baking powder, cinnamon, allspice, ginger, clove, and salt. Mix until just combined. Do not overmix. Use a ¼ cup measuring cup to scoop out the batter into 8 equally sized cookies. Use your hands to roll into balls. Place on the baking sheet, evenly spaced. Press down slightly with the palm of your hand to flatten to about 3/4-inches thick. Bake for 10-12 minutes. Let the cookies cool for about 5 minutes then transfer to a cooling rack to cool completely. Once cool, make the cream cheese frosting. Add the cream cheese and butter to the bowl of a stand mixer. Beat until well combined. Add the powdered sugar and vanilla extract and beat until well combined. Add the frosting to a piping bag and snip the corner. Pipe the frosting in a circular motion on top of each cookie. Top with chopped pecans. Enjoy! Store any leftovers in an airtight container in the fridge. Cookie Ingredients Cream Cheese Frosting
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