Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred 2 small to medium carrots to make ¾ cup. Try not to use the “baby carrots”, they have no taste.
In a large mixing bowl combine 1 stick (½ cup) melted butter with ½ cup brown sugar, ¼ cup sugar, and 1 egg. Whisk or beat together. I’m lazy and used a stand mixer but a handheld mixer, or even a whisk should do.
Next, in a separate bowl, combine the dry ingredients. ¾ cup AP flour, ¼ teaspoon ginger, ½ teaspoon cinnamon, 1 teaspoon salt. Mix well and slowly combine with the butter/egg mixture.
Now add ¾ cup shredded carrot, 1 cup rolled oats and ⅓ cup raisins (optional). Mix well.
Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.
Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook about another 7-8 minute until edges are turning brown.
Remove from oven and let sit for about 2 minutes until they firm up a bit and then move to a cooling rack.
Make the frosting: 4 oz cream cheese and 2 ½ tablespoons of butter in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.
Cream together with a hand mixer until smooth, about 2 minutes. Add ½ teaspoon vanilla and ½ teaspoon lemon juice. Continue to mix. Slowly add 1 ¼ cup powdered sugar and continue to beat until smooth. Add a bit more powder sugar if needed or a few drops of milk if needed. Refrigerator until needed. Don’t forget to lick the beaters.
Let cool and then frost with the cream cheese frosting.
Do not use "baby carrots," which are wooden and have no taste.
Shred the carrots yourself with the finest shred your shredder you have.
Use parchment paper or a baking mat. These will stick to the pan.
Good sealed airtight in a refrigerator for 3-4 days. Should freeze well for 3-4 months but separate with wax paper.
This is a great recipe; you get individual servings of carrot "cake" without a lot of work.
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