Preheat the oven to 350 degrees F (180 degrees C).
Line the baking sheet with parchment paper or lightly grease it with baking spray.
All-Purpose Flour (2 1/2 cups)
Quick Cooking Oats (1 cup)
Baking Soda (1 tsp)
Ground Cinnamon (1/2 Tbsp)
Ground Ginger (1/2 tsp)
Salt (1/2 tsp)
in a mixing bowl, and whisk together.
In a large bowl, add
Unsalted Butter (1 cup)
Brown Sugar (3/4 cup)
Granulated Sugar (3/4 cup)
using an electric hand mixer with medium speed to mix until light and fluffy, about 2-3 minutes.
one at a time and
Vanilla Extract (1/2 Tbsp)
, then mix until well combined.
Stir in the dry mixture, and mix until just combined.
Carrots (1 1/2 cups)
Pecans (1 cup)
, and mix until combined.
Scoop about 2 Tbsp of the cookie batter and place onto the prepared baking sheet. Leave enough space between each cookie.
Bake in a preheated oven for 15-18 minutes, until the edges begin to brown.
Remove the cookies from the oven, then let them cool down completely.
While the cookies are cooling, make the glaze. Mix the
Salted Butter (2 Tbsp)
Cream Cheese (4 Tbsp)
with a whisk until smooth.
Slowly mix in the
Powdered Confectioners Sugar (1/3 cup)
until completely combined, then mix in
Vanilla Extract (1/2 tsp)
and 2 tsp of
Lemon Juice (1)
, and mix until smooth. Transfer the glaze to a piping bag.
Drizzle the cream cheese glaze on top of the cooled cookies and serve.