Instructions: Heat oven to 350 F. Combine 1 cup butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add eggs and 2 teaspoons vanilla; beat until well mixed (1 to 2 minutes). Reduce speed to low; add flour, baking soda, cinnamon and salt. Beat, scraping bowl often, until well mixed (2 to 3 minutes). Stir in pecans and carrots.

Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake for 12 to 15 minutes or until lightly browned around edges. Cool completely.

Meanwhile, beat powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in medium bowl at medium speed until smooth and creamy (3 to 5 minutes). Frost each cooled cookie with 2 teaspoonfuls frosting. Use decorator icing to make a carrot design on top of each cookie, if desired.

Yield: 3 1/2 dozen cookies

Cute drop cookies that taste just like carrot cake.

Preparation 1 hrs.

Baking 12 min.

Cooling 15 min.

Congratulations to Vicki Scott from Texas who won the Grand Prize in the LAND O LAKES Butter Best Cookie 2001 contest

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.