I’ve done a carrot cake cookie before, but this is an update, or better yet, an upgrade. The upgrades are more spice, chocolate covered raisins, and rum instead of vanilla. It has fresh carrots for texture, and the spice level comes through. I hope you like it.

Wet ingredients
1 cup butter 2 sticks
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons spiced rum
3 cups carrots
1 cup chocolate covered raisins
Dry ingredients
2 1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon clove

Frosting:
1 stick butter
1 8-ounce bar cream cheese
1/8 teaspoon salt
4 cups powdered sugar
1 teaspoon spiced rum
1 teaspoon cinnamon

Peel and grate carrots.

Cream butter with brown sugar and white sugar until fully combined.

Add eggs and rum and beat until no egg is showing.

In second bowl mix flour, baking powder, baking soda, cinnamon, ginger, salt, and clove.

Mix bowl two into bowl one in three installments.

Add carrots and raisins and mix.

Refrigerate for 30 minutes.

Preheat oven to 350.

Scoop dough on parchment-lined baking sheet.

Bake for 12-14 minutes. Remove and let cool.

In clean bowl add butter, salt and cream cheese.

Add rum and mix.

Add powdered sugar 1 cup at a time.

Add cinnamon and mix.

Frost cookies.

Serve