I love carrot cake.  No really - I love it, but mostly I love MY carrot cake.  It's more like a spice cake and a carrot cake had a baby, really - none of that mushy fruit getting in the way!  I've already shared my seriously amazingly delicious carrot cake recipe with you.  I know I've said it before, but if you haven't tried it, you should!  Sometimes though, I just don't feel like making a whole cake. (I know that sounds like crazy-talk, but it's true.) 

Enter: these cookies.  It's almost like eating a perfectly sized mini cake!  The texture is somewhere between cake and cookie - a little more dense than my cake, but still SO good!  I couldn't stop eating them.  I really don't want to admit to how many I ate!  They're gone now, so.... I guess I'll just have to make more! 

Like yesterday's Cranberry White Chocolate Pistachio cookies, these are fairly quick to throw together, though you do have to be patient and wait for the cookies to cool completely, or the frosting will melt off.  Not that I know that from experience.  ;)  Grating the carrots can be a bit tedious.  You could probably chop them in a food processor, but I prefer the texture of the finely grated carrots.  This is another great job to pass on to the kids.  Promise them a cookie at the end, and they'll probably grate carrots all night!  Either way, give these a try and let me know if you're converted.

• 1 c. salted butter, at room temperature 
• 1 c. white sugar
• 1/2 c. dark brown sugar
• 2 eggs
• 1 tsp vanilla
• 3 c. flour
• 2 1/4 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 c. grated carrots
• 1/3 c. shredded coconut
• 1 1/2 c. Pecans, chopped and toasted
• Cream Cheese Frosting (see below)