Ingredients:

  • 280g all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 170g unsalted butter, softened
  • 150g brown sugar, packed
  • 50g granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 150g freshly grated carrots
  • 60g chopped toasted pecans or walnuts
  • 225g full-fat block cream cheese
  • 55g unsalted butter, softened (for frosting)
  • 240g powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • 1 pinch salt

Instructions:

  1. Grate the carrots using the fine side of a box grater. Place them in paper towels and squeeze firmly to remove excess moisture until the carrots are significantly drier.
  2. In a medium bowl, whisk together the flour, cornstarch, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. Using a stand mixer or handheld mixer, cream 170g of softened butter with the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the blotted carrots and chopped pecans.
  6. Cover the dough and chill in the refrigerator for at least 60 minutes to allow the flour to hydrate and the fats to solidify.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 1.5 to 2 tablespoon-sized mounds of dough onto the sheets, spaced 2 inches apart.
  8. Bake for 10-12 minutes until the edges are lightly golden but the centers remain soft. Cool completely on a wire rack.
  9. Prepare the frosting by beating the cream cheese and 55g of butter together until smooth. Sift in the powdered sugar and add vanilla and a pinch of salt. Beat until velvety.
  10. Pipe or spread the cream cheese frosting onto the cooled cookies before serving.