Carrot cake cookies with cream cheese frosting

Preheat the oven to 350. The dough needs no chill time.

Peel and shred the carrots to one cup, 90 grams; set aside.

Combine the flour, baking soda, salt, cinnamon, ground ginger and grated nutmeg in a medium bowl and whisk until combined.

Beat the softened unsalted butter with the granulated and light brown sugars on medium speed for about three minutes until light and fluffy.

Chop the pecans.

Scrape the bowl down, add the egg and vanilla and mix on medium until just combined.

With the mixer on low, gradually add the dry mixture and mix until almost combined, with some flour still visible.

Add the shredded carrots, rolled oats and pecans, scrape the bowl down, and mix on low until just combined; do not overmix.

Scoop one and a half tablespoon portions onto two parchment lined rimmed baking sheets, two inches apart, tucking in any protruding carrot.

To freeze, freeze the portions on a baking sheet, transfer to a freezer bag, keep up to three months and bake from frozen with a couple of extra minutes.

Bake 12 minutes at 350 until the edges are golden and the centres soft; two to three minutes more for a crisper cookie.

For the frosting, beat the softened cream cheese with the room temperature unsalted butter on medium about a minute until creamy and smooth.

Add the powdered sugar gradually while mixing on low.

Add the vanilla extract, scrape the bowl down and mix on low for about a minute until smooth.

Swoosh about a tablespoon of frosting onto each cooled cookie and finish with a sprinkle of pecans, or cinnamon, or leave plain.

Refrigerate once frosted; keeps up to five days in an airtight container.