Carrot Cake Cookies

It's officially starting to feel like Fall. Fashion Week is here (and almost over), and it is finally time to pull out sweaters and boots. One of my favorite parts about the changing season, is the food. I love comfort food, and I really love fall desserts.

I know carrot cake is usually a Easter-time dessert, but I find all the spices to be fitting for fall. I have decided to feature carrot cake cookies. These cookies are so good, and much easier than making a cake. The cream cheese frosting is absolutely perfect. It the best recipe I have found by far.

You will need:
For the cookies: 

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• dash of cloves
• dash of allspice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coarsely grated carrots
• 1/2 cup raisins (optional)
• 1/2 cup walnuts (optional)

Recipe adapted from: Six Sisters Stuff

Pre-heat oven to 350 degrees, and line a baking sheet with
 parchment paper. Grade carrots and chop walnuts (optional)

Cream together butter and brown sugar. Add vanilla

Add egg, and blend well

Add flour, salt, baking soda, and spices. Mix until combined.

Stir in carrots and walnuts 

bake for 9 to 12 minutes. Be careful not to over-bake

Allow cookies to cool completely before frosting.

For the Frosting:

• 8 oz of cream cheese
• 
  
• 1/4 cup (1/2 stick) salted butter
• 
  
• 1/2 tablespoon vanilla
• 
  
• 1 1/4 cups Powdered sugar

Recipe adapted from: More Sprinkles 4 Me

Combine softened cream cheese and butter.
Beat until light in fluffy. Add Vanilla

Add powdered sugar, and beat until well combined.

Frost cooled cookies and serve