These Copycat Carrot Cake Cookies Are So Good, You’ll Think They Came From a Bakery

Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl beat butter with mixer on medium to high 30 seconds. Add both sugars, baking powder, cinnamon, baking soda, salt, ginger, and allspice. Beat on medium, scraping bowl as needed, 2 minutes. Beat in egg, milk, and vanilla. Beat in flour. Stir in carrots.

Test Kitchen Tip: Finely shred carrots using the fine shredding surface of a box grater. Do not use purchased shredded carrots.
Drop cookies by 1/3-cup portions 3 inches apart onto prepared cookie sheets. Flatten mounds to about 3/4 inch thick and 3-inch diameter.
Bake until edges are set and lightly browned, about 14 minutes. Let cool 2 minutes on cookie sheets. Remove; cool completely on wire racks.
Make the Cream Cheese Frosting: In a large mixing bowl beat softened cream cheese, softened salted butter, and vanilla with a mixer on medium until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. Makes about 1 3/4 cups.
Frost cooled cookies with Cream Cheese Frosting using a large round tip in a spiral motion. Top with chopped pecans.

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