Prepare the carrots

• Finely grate the carrots.
• Squeeze out as much liquid as possible and set the shredded carrots aside.

Brown the butter

• Add the cubed butter to a skillet or saucepan and melt over medium heat.
• Stir constantly until the milk solids turn brown and it smells nutty, being careful not to burn it.
• Pour into a large bowl and let cool.

Make the cookie dough

• Add the granulated sugar and brown sugar to the cooled brown butter and mix to combine.
• Add the egg, egg yolk and vanilla bean paste and mix until fully incorporated.
• Add the flour, baking soda, salt and cinnamon and fold gently until just combined.
• Fold in the shredded carrots and walnuts.

Chill the dough

• Scoop 10 equal portions of cookie dough onto a baking tray lined with parchment paper.
• Cover and place in the fridge to chill.

Bake the cookies

• Preheat the oven to 180 °C.
• Place the cookies on a large baking tray lined with parchment paper, leaving space between them (maximum 5 per tray).
• Bake for 12 minutes.

Cool the cookies

• Remove the cookies from the oven and place them on a wire rack.
• Let them cool completely before frosting.

Make the frosting

• Combine the sugar and softened butter until slightly creamy.
• Add the cream cheese and vanilla and mix until smooth.
• Add the whipping cream and whip until slightly fluffy.

Frost and serve

• Scoop or pipe the frosting on top of the cooled cookies.
• Enjoy.