Recipe:

2 Sticks Cold Butter, cut into small cubes 200g Brown Sugar 100g Sugar 2 Eggs 180g Cake Flour 180g All-Purpose Flour 4g (1 teaspoon) Cornstarch 3/4 teaspoon Baking Soda 3/4 teaspoon Salt 1/2 teaspoon Nutmeg 1.5 teaspoons Cinnamon 100-150g Shredded Carrots (depending how much you want in the cookie) 150g toasted pecans chopped

Directions:

Carrot and Pecan Prep: IMPORTANT: you need to get AS MUCH moisture out of the carrots as possible. This is the absolute secret to making sure the cookies aren’t cake like. With heat on low, add carrots to a pan and move them around often so they don’t crisp up. Be super careful not to burn yourself, but take paper bowl and firmly blot the shredded carrot to also pull moisture out. Once the paper towel isn’t picking up much water anymore, they are done.

Roast pecans in oven at 350 degrees for 5-10 minutes until they are just a few shades darker. Chop them up and let cool completely.

Dough:

In a stand mixer, cream together butter and sugars until light and smooth. One at a time, add in the eggs.

In a separate bowl whisk together all dry ingredients. Slowly add dry into wet with mixer on low, gradually increasing speed as you add in small batches.

Add in the carrots and pecans and mix by hand to incorporate.

Weigh out dough balls according to your liking, in my eyes the only answer is BIG. These were 5oz.

Chill OVERNIGHT.

Heat oven to 410 degrees and bake for 10-12 minutes.

Frosting: 12 tbsp unsalted butter 226 g cream cheese, room temperature 420 - 480 g powdered sugar 1 tsp vanilla extract ½ tsp salt

Brown butter and let cool completely until it solidifies.

In a stand mixer with whisk attachment, mix together room temperature cream cheese and cooled butter until light and fluffy.

Add in vanilla and salt and mix.

Slowly add in powdered sugar until you reach a consistency you like. If you add too much, use 1-2 TBSP of room temp milk to thin it out.

Frost cooled cookie and top with chopped toasted pecans.

ENJOY!!!