Cookie Ingredients

2 ½ c all-purpose flour 1 Tablespoon cinnamon 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon ground ginger 1 c unsalted butter softened 1 c granulated sugar ½ cup brown sugar 2 large eggs room temperature 1 teaspoon vanilla extract 2 ½ c grated carrots about six medium carrots ½ cup chopped toasted walnuts

Frosting Ingredients

1 c butter softened ½ c cream cheese softened 1 pound powdered sugar 2 teaspoons vanilla extract

Preheat the oven to 350 degrees Fahrenheit. Line 2 sheet pans with parchment paper and set them aside.

In a medium mixing bowl whisk together the flour, cinnamon, baking soda, baking powder, salt, and ginger and set it aside.

In a different bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add in eggs one at a time, then the vanilla.

Slowly add the flour mixture to the creamed mixture while mixing on low speed until it's incorporated. Mix in the carrots and walnuts.

Scoop the cookie dough onto the lined sheet pans, spacing the cookies out.

Bake the cookies for 12 to 15 minutes in preheated oven at 350 degrees Fahrenheit or until the edges are golden brown. Allow to cool on the sheet pan. Repeat with the remaining cookie dough.

In a medium sized bowl with hand mixer or in the bowl of your mixer, beat the butter and cream cheese until it's light and fluffy.

Mix in the powdered sugar and vanilla extract until well combined.

Spread the frosting over the completely cooled cookies.

Sprinkle the chopped walnuts on the edges of the frosted cookies.