Beat together the butter and both sugars until the mixture starts to turn a lighter color.
Add in the eggs, vanilla, salt, cinnamon, nutmeg, and baking soda until fully incorporated. You might need to scrape the sides down a couple of times.
Slowly mix in the flour until the mixture comes together, and then add in the shredded carrots.
Using an ice cream scoop, form a good size ball of cookie dough, and press slightly down on the cookie and evenly space them out on the baking sheet.
Place the cookies into a 350 degree oven for 9-10 minutes. Or just until the edges of the cookies start to brown.
Allow the cookies to cool on a wire rack before frosting.
In a mixing bowl, add the butter and cream cheese. Beat on high until the mixture starts to come together. It helps if both are room temperature!
Add in the powdered sugar one cup at a time.
Allow the mixer to run for a couple of minutes or until the mixture starts to look light and fluffy.
To decorate the cookies, take a spoonful or two of the frosting and place in a separate bow. Add the desired coloring to the frosting until you achieve the color you desire.
Fold a sandwich or plastic bag over a cup, and spoon the frosting into the bag.
Snip a small corner of the bag to decorate your cookies!
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