Carrot Cake with Brown Butter Cream Cheese Frosting

Ingredients:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
pinch of nutmeg
1/4 tsp. all spic or pumpkin spice
3/4 cup canola oil
1 1/4 cup sugar
1/2 cup brown sugar
4 eggs
1/2 cup applesauce
1/2 cup sour cream
3 cups carrots

Brown Butter Cream Cheese Frosting
1/2 cup butter, softened
8 oz cream cheese (on package, softened)
1/3 cup light brown sugar
1 cup sugar

Directions:
Blend all wet ingredients together in a blender along with carrots. Combine all dry ingredients together, then mix the wet with the dry. Bake at 350 degrees for 43 minutes.

sugar cookies

Ingredients:
1 1/2 cups butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla
5 cups flour
2 tsp. baking powder
1 tsp. salt

Directions:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Frost with cream cheese frosting once cooled.
2/3 cup butter
1 cup cream cheese
1/2 tsp. salt
2 tsp. vanilla
3 cups powdered sugar
approx. 2 tsp. milk - be careful (if you add too much milk, just add more powdered sugar)