Step 1

Peel and shred two cups of carrots and chop pecans and set aside.

Step 2

Beat with a mixer the room temperature butter and both sugars until it is nice and fluffy .

Step 3

Add One Egg at a time and the vanilla extracts. Stopping to scrap down the sides a few times beat for about 3-4 minutes

Step 4

Sift together the dry ingredients . Do Not skip this step

Step 5

Add a little of the flour mixture at a time to the creamed mixture.

Step 6

Add prepared carrots and pecans , mix until just combined.

Step 7

Divide dough into 12 portions . I used a large ice cream scoop and mine weighed about 3.6 oz each.

Step 8

Place dough on a cookie sheet lined with wax paper and chill for 6-8 hours

Step 9

Once dough is chilled preheat oven to 350 degrees on line cookie sheets with parchment paper.

Step 10

Place 3-4 dough balls on prepared cookie sheet allowing plenty of room to spread. Do not over crowd, it will take baking several batches

Step 11

Bake for approximently 20 minutes. You want the edges to be golden brown and the center to be cooked.

Step 12

Allow cookies to cool on the sheet for 10 minutes and transfer them to a cooling rack.

Step 13

Once all of the cookies are cool make the cream cheese frosting . Start by beatng the cream cheese and butter together until nice and fluffy.

Step 14

Add the vanilla and beat until combined

Step 15

Add a little powdered sugar at a time , beat until fluffy .

Step 16

Pipe or spread frosting on to cookies and top with a little bit of pecans .

Step 17

Since these have cream cheese frosting they need to be stored in the fridge but check out my notes for tips.