Carrot Drop Cookies

I found in jewishfood-list.com and they are very tasty. I didn't make the frosting but the original recipe calls for it.

• Ready In: 45 mins
• Serves: 38
• Yields: 38 cookies

Ingredients

• 2  cups carrots, grated
• 1  cup butter
• 3⁄4 cup white sugar
• 3⁄4 cup brown sugar
• 2  eggs
• 2  teaspoons vanilla
• 2 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 2  teaspoons cinnamon
• 1⁄2 teaspoon salt
• 1  cup pecans, chopped
• 4  cups powdered sugar
• 1⁄2 cup butter, softened
• 8  ounces cream cheese
• 1⁄2 teaspoon vanilla

Directions

1. Heat oven to 350°F.
2. Combine the butter and the two sugars in a large mixer bowl.Beat until creamy (2 - 3 minutes).Add eggs and vanilla. Add flour, baking soda, salt and cinammon. Stir in pecans and carrots.
3. Drop dough by tablespoonsfuls onto greased cookie sheets. Bake for 12 to 15 minutes. Let them cool completely.
4. Meanwhile beat the powdered sugar with the butter, cream sheese and vanilla until creamy.
5. Frost each cooled cookie with 2 teaspoonfuls frosting.