Carrot cake with cream cheese frosting


1 cup butter (salted sweet cream)
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
3 c  flour
2 1/4 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 salt
2 cups shredded or chopped raw carrots
Best cream cheese frosting
1 cup chopped pecans


Grate and chop 2 cups of raw carrots
In bowl, cream butter also sugars to light also fluffy.
Beat in eggs also vanilla.
Mixing cinnamon, baking powder also salt and blending well.
Add flour and mix until combined.
Add 2 cups of carrots.
Bake the biscuits in a 375 degree oven for 13-15 minutes or until golden brown around the edges.
Allow cookies to cool.
Frosting with best cream cheese frost.
Place chopped pecans around the edges of the cookies.