1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots (about 4 medium carrots)
1 cup chopped California walnuts
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar, plus more if needed to thicken
1/2 cup chopped California walnuts to garnish
Preheat oven to 350℉. Line two baking sheets with parchment paper.
Combine butter with both sugars in bowl of electric mixer. Beat until fluffy. Add egg and vanilla extract. Beat for 1-2 minutes.
Add flour, baking soda, cinnamon, ginger and salt. Beat at low speed until combined. Stir in carrots and walnuts.
Scoop dough into prepared baking sheets in 1-1/4 inch balls and bake for 15-17 minutes (or until lightly golden).
To make the cream cheese frosting, beat butter and cream cheese at medium speed until fluffy. Add powdered sugar 1 cup at a time until desired frosting consistency. For a looser frosting, use less powdered sugar. For a stiffer frosting add more powdered sugar. Once cookies have cooled, add frosting and garnish with walnuts.
Vanilla Walnut Whipped Cream replaces cream in this fluffy Tiramisu recipe.
Add a small drizzle of honey if you prefer a sweeter taste. For a more grown up stack, sprinkle each layer with a teaspoon of minced jalapeno pepper.
