Directions

For Cookies

1. Pre-heat your oven to 350° and line your baking sheets with parchment paper.
2. In a sauce pan over medium high heat, add your butter and let melt. Once it’s melted keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns brown. Let cool.
3. In a large bowl add your brown butter, brown sugar, and sugar and stir until combined.
4. Add your egg, egg yolk, vanilla bean paste and stir until fluffy in consistency and well combined.
5. Shred your carrots and pat them dry. I used a paper towel to squeeze all the liquid out.
6. Add them into your wet ingredients and stir until evenly distributed.
7. Next, add your flour, cinnamon, baking soda, salt and cornstarch into your bowl and fold them in, until combined.
8. Scoop out your cookie dough into 1-2 inch balls and place on your baking sheet lined with parchment paper a couple inches apart to prevent from spreading into each other.
9. Bake at 350° for 8-10 minutes until baked. remove from oven and let cool.

For Cream Cheese Frosting

1. In a large bowl, beat together your butter and cream cheese until well combined and fluffy.
2. Add your powdered sugar, one cup at a time. If your mixture gets too thick add your Belfonte heavy whipping cream and vanilla extract.
3. Continue to mix and add the rest of your powdered sugar. You can add a pinch of cinnamon if you’d like.
4. Once your cookies have cooled, add a swirl of your frosting and top with your toasted chopped walnuts (optional).
5. Continue with the rest of your cookies.
6. Serve, share & enjoy!

Yields 30 cookies