250g unsalted butter, chopped, at room temperature
¾ cup caster sugar
¾ cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
2 cups plain flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 cup firmly packed, coarsely grated carrot (180g-200g)
1 cup finely chopped walnuts (120g)
Extra finely chopped walnuts, to decorate
CREAM CHEESE FROSTING
250g block cream cheese, chopped, at room temperature
2 tablespoons caster sugar
2 teaspoons lemon juice
Grease and line four large oven trays with baking paper.
Beat butter, sugars and vanilla in the small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Transfer to a large bowl.
Stir in combined sifted flour, cinnamon and baking powder until combined. Stir in carrot and walnuts.
Allowing 2 level tablespoons of mixture for each cookie, place about 5cm apart onto prepared trays. (About seven on each tray.)
Cook two trays at a time, in a moderately slow oven (160C), swapping halfway, for about 20 to 25 minutes, or until light golden. Remove. Stand on trays for 5 minutes. Transfer to wire racks to cool completely.
To make frosting, beat cream cheese and sugar in same, clean bowl of an electric mixer until smooth. Beat in juice.
Spoon 2 teaspoons of frosting on top of each cookie. Sprinkle with extra walnuts.