1. Preheat oven to 350°F and line baking sheets with silicone mats or parchment paper.
2. In a medium bowl, mix flour, oats, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, cream together the butter and sugars until smooth.
4. Add in the eggs and vanilla, mixing until well incorporated.
5. Stir in the shredded carrots.
6. Combine the dry ingredients with the wet mixture and stir until just combined.
7. Scoop dough onto baking sheets and bake for 11-13 minutes.
8. Allow to cool for 10 minutes on the tray before transferring to a wire rack.
9. For the frosting, beat cream cheese until smooth, then add the butter, powdered sugar, and vanilla, mixing until smooth.
10. Pipe frosting onto cooled cookies and enjoy!
Serve immediately! Store in an airtight container in the fridge for up to 5 days. To freeze, place cookies on a baking sheet and freeze until solid, then transfer to a freezer-safe container for up to 3 months. Thaw overnight before serving.
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