Cookies
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
- In a bowl, combine the flour, spices, baking soda and salt.
- In another bowl, cream the butter, brown sugar, honey and vanilla with an electric mixer. Add the eggs one at a time and mix until smooth. Stir in the carrots, orange zest and raisins. With the machine running on low speed, stir in the flour mixture.
- Using a 3-tbsp (45 ml) ice cream scoop, shape the cookie dough into about 18 balls and arrange spread out on the baking sheets. Flatten each ball of dough slightly.
- Bake one sheet at a time for 12 to 14 minutes or until the edges of the cookies are golden. Let cool completely on the baking sheets, about 1 hour.
Frosting
- In a bowl, cream the cream cheese and butter with an electric mixer. Gradually add the icing sugar and whisk until smooth and creamy.
- Using a small spatula or spoon, cover the cookies with the frosting. Sprinkle with the pecans. The cookies will keep for 3 days in an airtight container at room temperature.
Chef’s tip
For a slightly different version, substitute ½ cup (75 g) all-purpose flour with buckwheat flour.
Try buckwheat honey in the cookie dough. It will add depth to the cookies and compliment the orange flavour.