Carrot Cake Cookies

Makes 28, Prep and Cook 1 hour, 20 mins

250g unsalted butter, chopped, at room temperature

¾ cup caster sugar

¾ cup firmly packed brown sugar

1 tsp vanilla extract

2 eggs

2 cups plain flour

2 tsps ground cinnamon

1 tsp baking powder

1 cup (180g-200g) firmly packed, coarsely grated carrot

1 cup (120g) finely chopped walnuts

Extra finely chopped walnuts, to decorate

CREAM CHEESE FROSTING

250g block cream cheese, chopped, at room temperature

2 tblsps caster sugar

2 tsps lemon juice

1 Grease and line four large oven trays with baking paper.

2 Beat butter, sugars and vanilla in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Transfer to a large bowl.

3 Stir in combined sifted flour, cinnamon and baking powder until combined. Stir in carrot and walnuts.

4 Allowing 2 level tblsps of mixture for each cookie, place about 5cm apart onto prepared trays. (About seven on each tray.)

5 Cook two trays at a time in a moderately slow oven (160C), swapping halfway, for about

20 to 25 minutes, or until light golden. Remove. Stand on trays for 5 minutes. Transfer to wire racks to cool.

6 To make frosting, beat cream cheese and sugar in same, clean bowl of an electric mixer until smooth. Beat in juice.

7 Spoon 2 tsps of frosting on top of each cookie. Sprinkle with extra walnuts.