Carrot Cake Cookies:

• Line a baking sheet with parchment paper and set aside.

• In a stand mixer, cream together butter, granulated sugar, and brown sugar.

• Add the egg and vanilla, mixing until fully incorporated. Scrape down the bowl halfway through.

• In a separate bowl, whisk together flour, cornstarch, baking soda, salt, cinnamon, ginger, and nutmeg.

• Gradually add the dry ingredients to the mixer, mixing until just combined.

• On the lowest speed, slowly add the shredded carrots and toasted pecans, mixing until combined.

• Using a 3-tablespoon cookie scoop, scoop dough into balls and place on the parchment-lined baking sheet.

• Cover with plastic wrap and chill the dough balls in the freezer for at least 1 hour.

• Preheat the oven to 350°F (175°C) and line another baking sheet with parchment paper.

• Place chilled dough balls on the prepared cookie sheet, about 1½ inches apart.

• Bake for about 15 minutes, or until tops are no longer shiny. Adjust baking time if needed.

• Let the cookies cool on the baking sheet. To make them perfectly round, swirl a large biscuit cutter around each cookie.

Brown Butter Cream Cheese Icing:

• Brown the butter in a small pan over medium heat, stirring constantly until golden brown. Let it cool.

• In the stand mixer, cream together the cream cheese and cooled brown butter. Add vanilla.

• Gradually add powdered sugar, one cup at a time. Add cinnamon and salt with the last cup of sugar.

• Mix for about 3 minutes on medium speed until the icing is light and fluffy. Turn to low speed for 1 minute to remove air bubbles.

• If the icing is too thick, add a splash of milk or heavy cream. If too thin, chill in the fridge for 15 minutes.

Assemble:

• Ice the cookies using a piping bag or spread with a spoon or offset spatula. Garnish with chopped toasted pecans.