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1 c. sugar
1/2 c. butter, softened
3 oz. cream cheese, softened
1 egg
2 tsp. grated orange peel
1 c. shredded carrots
2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt


1 3/4 c. powdered sugar
1/4 c. butter, softened
1 tsp. grated orange peel
2-3 tbsp. orange juice

Heat oven to 350 degrees F. Lightly grease cookie sheets.

In large bowl, beat sugar, 1/2 cup butter and cream cheese until light and fluffy. Add egg and orange peel; blend well. Stir in carrots. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, cinnamon, nutmeg and salt; mix well.

Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake at 350 degrees F. for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely.

In small bowl, blend all frosting ingredients, adding enough orange juice for desired spreading consistency. Frost cooled cookies. 3 dozen cookies.

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