Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 cups (150g) finely grated fresh carrots, dried with paper towel
  • 1/2 cup (45g) quick-rolled oats
  • 4 oz (115g) full-fat brick cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 1.5 cups (180g) powdered sugar, sifted
  • 1 tsp milk

Instructions:

  1. Cream the fats. In a large bowl, cream the 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar. Beat for about 2 minutes until the mixture looks pale, fluffy, and like soft clouds.
  2. Emulsify the liquids. Add the large egg and 1 tsp pure vanilla extract. Continue beating until the texture is silky and no streaks of egg remain.
  3. Sift the dry ingredients. Sift the 1.5 cups all purpose flour, 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp baking soda, and 1/2 tsp salt directly into the bowl. Note: Sifting prevents spice clumps and keeps the dough light.
  4. Fold halfway. Use a spatula to fold the dry ingredients into the wet. Stop when you still see plenty of white flour streaks.
  5. Add the textures. Fold in the 1.5 cups of finely grated carrots (wring them out first!) and the 1/2 cup quick rolled oats. Mix until just combined and no dry flour is visible.
  6. Chill and preheat. Preheat your oven to 350°F (175°C). While it heats, let the dough rest in the fridge for 10 minutes to firm up the butter.
  7. Scoop the dough. Use a 1.5 tablespoon scoop to place mounds of dough onto parchment lined sheets. Space them 2 inches apart to allow for slight spreading.
  8. Bake to perfection. Bake for 10-12 minutes until the edges are lightly golden and the centers look set but soft.
  9. Cool completely. Allow the cookies to sit on the hot pan for 5 minutes before moving them to a wire rack. Note: This carryover cooking helps the centers firm up without overbaking the edges.
  10. Frost the tops. Beat the 4 oz cream cheese and 2 tbsp butter until smooth. Whisk in 1.5 cups powdered sugar and 1 tsp milk until velvety. Spread onto the cooled cookies.