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Carrot Cake Cookies
Ingredients
  • subheading: For the carrot cake cookies:
  • 2 ¾ cup (330 grams) all-purpose flour
  • ½ cup (45 grams) quick oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 cup (227 grams) unsalted butter, softened
  • ¾ cup (150 grams) white sugar
  • ¾ cup (165 grams) brown sugar
  • 2 large eggs
  • 2 teaspoon vanilla
  • 1 ¼ cup (130 grams) shredded carrots (about 2 to 3 medium-sized carrots)
  • ½ cup (55 grams) chopped walnuts
  • subheading: For the cream cheese frosting:
  • ½ block of cream cheese (½ cup or 125 grams), softened
  • ¼ cup (57 grams) unsalted butter, softened
  • 3 cups (360 grams) confectioners’ sugar
  • 1 teaspoon vanilla
  • ¼ cup (27 grams) finely chopped walnuts (for garnish)
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