2 c. diced carrots
3/4 c. butter, softened
1 c. white sugar
1 egg
1 tsp. baking powder
1/2 tsp. salt (optional)

Cook carrots in small amount of water until tender. Drain and mash (should measure about 1 cup). Cool. Cream butter and sugar, add egg and vanilla and beat until fluffy. Stir in mashed carrots. Stir together flour, baking powder and salt. Blend into batter. Drop from teaspoon on ungreased cookie sheet. Bake at 375 degrees about 12 minutes. Cool and frost with Cream Cheese Frosting. Makes about 5 dozen cookies.

CREAM CHEESE FROSTING:

1 (8 oz.) cream cheese
1/2 stick butter
1 box confectioners' sugar
2 tsp. vanilla
1/2 to 1 c. pecans, broken

Cream cheese, butter and sugar together. Add vanilla and pecans. Spread on cooled cookies.