Preheat your oven to 375 and line two large baking sheets with parchment paper.

In a big bowl using a hand mixer or using the bowl of your standing mixer, cream your butter and brown sugar on high speed until combined. This will take only 1-2 minutes.

Then add in your eggs and vanilla extract and mix on low speed until combined.

Add in your flour, baking soda, cinnamon, ginger and salt. Mix on low until combined.

Add in your carrots and walnuts and mix on low until the carrots and walnuts have evenly incorporated into the dough.

Using a cookie scoop or a spoon, scoop about 1 1/2 - 2 tablespoons sized cookies and place on the baking sheets. Make sure the cookies are a couple inches apart. You should get anywhere from 20-24 cookies depending on the size of them.

Bake for 12-14 minutes until golden brown on the bottom of the cookies and the top of the cookies are completely set. Leave on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.

While the cookies are cooling, make your cream cheese frosting. In a big bowl using a handheld mixer or the stand mixer, combine the cream cheese, butter and vanilla. Beat on high until combined.

Add in the powder sugar and beat on low until combined.

Frost the cool cookies. Each cookie gets a good amount of frosting, so don’t be shy. I simply use a butter knife to frost them, but you can use a piping bag if you prefer. I love to sprinkle them with cinnamon at end.

You can store in an airtight container for up to 3 days or in the fridge for up to 5. Enjoy!:)