Ingredients:

  • 1.5 cups carrots, finely grated and moisture removed (approx. 150g)
  • 1 cup pecans, chopped and toasted (110g)
  • 1 cup unsalted butter, softened (226g)
  • 1 cup light brown sugar, packed (200g)
  • 0.5 cup granulated sugar (100g)
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 2.25 cups all-purpose flour (280g)
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 8 oz full-fat cream cheese, softened (225g)
  • 0.5 cup unsalted butter, softened (113g)
  • 3 cups powdered sugar, sifted (360g)
  • 1 tbsp orange zest, freshly grated
  • 1 tbsp orange juice, fresh squeezed
  • 1 pinch salt

Instructions:

  1. Toast chopped pecans in a dry skillet or oven at 350°F until fragrant; set aside to cool.
  2. Finely grate carrots. Place them in a clean kitchen towel and wring out as much excess moisture as possible until you have a dry pulp.
  3. In a large bowl, cream 1 cup of butter with brown sugar and granulated sugar until light and fluffy (approx. 3 minutes).
  4. Beat in the egg and vanilla extract until well combined.
  5. In a separate bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, and salt.
  6. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in the dried carrots and toasted pecans.
  7. Chill the dough in the refrigerator for 30 minutes to improve texture and prevent spreading.
  8. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  9. Bake for 10-12 minutes or until edges are golden brown. Let cool completely on a wire rack.
  10. Prepare frosting by beating 8 oz cream cheese and 0.5 cup butter until smooth. Add powdered sugar, orange zest, orange juice, and a pinch of salt. Beat until light and airy.
  11. Frost the cooled cookies generously and serve.