Carrot cake with cream cheese frosting
*ingredients
biscuit
1 cup softened butter, at room temperature*
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon of baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon of ground ginger
salt 1/2 tsp
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup grated carrots
2 cups quick oats other than whole oatmeal
1 cup finely chopped pecans
cream cheese frosting
4 oz. cream cheese
4 tablespoons butter
1 teaspoon vanilla
2 1/2 cups of powdered sugar
milk as needed
*directions
biscuit
Preheat oven 375 degrees F. Line a baking tray with parchment paper or a non-stick baking mat. sit aside.
Using a stand or hand mixer, cream the butter and sugars together at medium speed until light and creamy. Add the eggs one at a time and beat well until combined followed by the vanilla, scraping down the sides as needed. sit aside.
In bowl, whisking together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. With mixer running on low, slowly add dry ingredients to wet ingredients. The dough will be thick and you will have to finish mixing by hand. Stir in the carrots, oats, and walnuts by hand until combined—dough will be very thick.
Scoop the dough using a 1-inch/1 tablespoon spatula, roll into balls, and cut into 2-inch increments. The tops are slightly flattened. If you don't have a 1 1/2 cookie scoop on hand, use what you have on hand and adjust the cooking time accordingly.
Bake for 10-12 minutes, just until the scones are slightly golden around the edges (be careful not to overcook them or they won't get tender). Allow cookies to cool on a cookie sheet for 3 minutes before transferring to a wire rack to cool completely before decorating.
cream cheese frosting
In a large bowl, beat butter, cream cheese, and vanilla until light and fluffy, 2-3 minutes, scraping down sides as needed. Beat powdered sugar over moderate heat until blended then increase speed to medium-high and beat until thick and creamy, 1–2 minutes. Add milk, 1 tablespoon at a time to reach desired consistency.
Freeze cookies once completely cool and garnish with chopped pecans, if desired.
Enjoy!
