Carrot Cookies with Orange cream frosting

1 c. unsalted butter, softened

1 c. sugar

1 egg

*1 c. Beech-Nut baby food carrots (about 2 1/2 4.25 oz. jars)

1 tsp. vanilla

1/4 tsp. almond extract

2 1/4 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt 

*I used Beech-Nut Just Carrots.  This brand does not add water to the carrots.  If you can't find this brand, then try cooking fresh carrots and mashing them. 

Orange Cream Cheese Icing

1/2 c. unsalted butter, room temperature

4 oz. cream cheese, room temperature

grated zest of 1 orange 

1/2 tsp. vanilla

pinch of salt

3 1/2 c. powdered sugar

1-3 Tbl. fresh orange juice

Cream together butter and sugar until light and fluffy.  Mix in the egg and then the carrots, vanilla and almond extract.  Add the flour, baking powder and salt and mix until just combined.  Cover bowl with plastic wrap and refrigerate for at least 30 minutes.  When chilling time is over, drop spoonfuls of dough onto a lightly greased cookie sheet, about 3/4 - 1 Tablespoon dough per cookie.  Bake at 350 degrees for 10 minutes.  Remove to a wire rack and cook completely.  Top with frosting.      

Orange Cream Cheese Icing:  Cream together butter, cream cheese, orange zest, vanilla and a pinch of salt.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar, adding orange juice as you go to reach desired creamy frosting consistency.

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