Directions

Dough

1. Peel, slice, and steam until tender:
   Carrots

2. Let cool, then process until smooth. You should have about 1 cup. Add and process:
   Butter, softened
   Granulated sugar
   Brown sugar

3. Add and process until smooth:
   Egg

4. Add and process just until incorporated:
   All purpose flour
   Whole-wheat flour
   Cinnamon
   Ginger
   Salt
   Baking powder

5. Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350 degrees.

   Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

   Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating with Cream Cheese Frosting, below.

Cream Cheese Frosting

1. Beat 6 ounces cream cheese with 6 tablespoons softened unsalted butter until smooth and light.

   Add 1 teaspoon vanilla and mix to incorporate.

   Add 2 cups confectioners' sugar and beat until smooth.

2. Enjoy!