Carrot Cake Cookies

• 3/4 Cup granulated sugar
• 3/4 Cup brown sugar
• 1 Cup butter at room temperature
• 2 Eggs
• 2 Teaspoons vanilla
• 2 1/2 Cups all-purpose flour
• 1 Teaspoon baking soda
• 2 Teaspoons ground cinnamon
• ½ Teaspoon nutmeg
• 1/2 Teaspoon salt
• 2 Cups grated carrots
• 1 Cup chopped walnuts or pecans
• 1/2 Cup raisins
• 8 Ounces cream cheese at room temperature
• 1 1/2 Cups powdered sugar
• 1/3 Cup heavy whipping cream
• 1 Teaspoons vanilla extract

PREPARATION

1. Preheat oven to 350°F.
2. Add butter, brown sugar and granulated sugar in a large bowl, beat for 5 minutes with a mixer until pale and creamy.
3. Add eggs and vanilla extract. Beat until well combined.
4. Mix flour, cinnamon, nutmeg, baking soda and salt in a medium bowl.
5. Gradually add flour mixture to butter mixture with mixer on low speed. Beat until well combined, about 1 minute. Stir in the carrots, walnuts, raisins and mix.
6. Drop by spoonfuls of batter onto prepared baking sheets with a silicone baking mat, at least 2 inches apart.
7. Bake your cookies rotating halfway through baking, until lightly browned on the edges, 12 to 14 minutes.
8. Cool the cookies on the pans for 3 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
9. For the frosting: in a large bowl, beat the cream cheese until creamy. Gradually add the powdered sugar and mix. Pour in the cream, vanilla and beat for 1 minute more until creamy. Chill covered until ready to decorate the cookies.
10. Place a spoonful of frosting on the top of each cookie and spread. You can add chopped nuts or make a sandwich by joining two cookies together. Enjoy!

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