BEST RECIPE FOR CARROT CAKE RECIPES

Steps:

• For the cookies: Preheat the oven to 350° with oven racks in the upper and lower thirds of the oven. Line 3 baking sheets with parchment paper; set aside. 
• Beat the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and creamy, about 3 minutes. Add the eggs and vanilla extract. Beat until well combined, stopping to scrape the sides of the bowl, as needed. 
• Whisk together the flour, cinnamon, ground ginger, baking powder, baking soda, and salt in a medium bowl. Gradually add the flour mixture to the butter mixture with the mixer on low. Beat until well combined, about 1 minute. Stir in the carrots and walnuts. 
• Drop spoonfuls (about 2 tablespoons each) of the dough on the prepared baking sheets using a 1 3/4-inch cookie scoop, spacing at least 2-inches apart. Bake two pans at a time, rotating halfway through cooking, until the cookies are lightly browned on the edges, 12 to 14 minutes. Cool the cookies on the pans for 3 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat with the remaining cookies.
• For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 3 minutes. Add the powdered sugar and vanilla with the mixer on low, beating until combined. Increase the speed to medium and beat until fluffy, about 2 minutes.
• Dollop a spoonful of frosting on the top of each cookie and spread all over the top. Sprinkle with orange jimmy sprinkles or chopped toasted walnuts, if you like. 

Steps:

• Preheat oven to 350°. Grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt. 
• In a large bowl whisk eggs and sugar until light and fluffy. While whisking, slowly pour in oil until well combined, then add vanilla. Stir dry ingredients into wet until just combined. Fold in carrots, raisins, and ½ cup of the pecans. 
• Pour batter into prepared pan and bake until a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.
• Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and ¼ teaspoon salt and beat until smooth. 
• Spread frosting over loaf and sprinkle with chopped pecans.