Ingredients

• ½ cup butter, browned (don’t skip this step!)
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg at room temperature
• ½ Cup finely grated carrots, blotted to remove excess moisture
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup chopped pecans, roasted

Icing

• 4 oz cream cheese
• 2 cups powdered sugar
• Cream to thin

Directions

1. First brown the butter. Let the brown butter cool for 15 minutes so it is lukewarm and still fluid but not hot.
2. First prepare the carrots. Grate the carrots using the finer size of your box grater. Measure ⅔ cup lightly packed. Spread the shredded carrots onto a plate in an even layer and then place a paper towel on top and apply gentle pressure until the towel as absorbed the moisture. Repeat this 2 more times with clean paper towels. This process of absorbing excess moisture from the carrots will ensure that you don’t add too much extra water to the cookie dough.
3. Combine the cooled brown butter with brown sugar and granulated sugar and whisk until combined. It will look more like wet sand than a pale and aerated mixture. Add the egg and whisk it in until evenly incorporated, smooth and creamy-looking. Mix in vanilla. Add the grated, blotted carrots and mix until well combined.
4. Combine flour, cinnamon, nutmeg, baking soda and salt in a medium bowl and whisk to blend evenly. Add this into the bowl with the wet ingredients and it in gently. Fold in pecans. Do not over-mix.
5. Preheat oven to 350. Bake cookies for 8-10 minutes.
6. To make the icing, beat the cream cheese and sugar using a hand mixer until smooth. Gradually add cream ½ teaspoon at a time to thin it out so you can easily pipe it. You should only need about 1 teaspoon or so of cream. Frost cookies when cool.