½ c. softened butter
½ c. brown sugar
1 egg
2 tsp. vanilla extract
1 c. flour
½ tsp. baking soda
½ tsp. baking powder
⅛ tsp. salt
⅛ tsp. nutmeg
¼ tsp. ground ginger
½ tsp. cinnamon
1 c. finely shredded carrots
½ c. chopped walnuts
Preheat the oven to 350 degrees F. In a small bowl, combine the flour, baking soda, baking powder and spices. Set aside. Beat butter and brown sugar together until fluffy. Add the egg and vanilla extract. Beat until well combined. Add flour mixture and combine. Add in the carrots and walnuts and mix until just blended. Scoop onto parchment lined baking sheets using a 1.5 inch cookie scoop. Bake for about 12 minutes or until done. Remove from pan onto a wire rack or paper towel.
Frosting:
4 oz. cream cheese, room temperature
¼ c. butter, room temperature
2 T. maple syrup
½ c. powdered sugar
Beat cream cheese and butter until smooth. Beat in maple syrup. Add powdered sugar and beat until smooth. Spread over cooled cookies.
Enjoy!