This recipe came from The Daily Dish blog.
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 1/2 cups shredded carrots (about 3 medium carrots)
1 egg, beaten
1/2 teaspoon pure vanilla extract
2 teaspoons baking powder
2 cups flour
1 cup powdered sugar
grated zest of one orange
2 T freshly squeezed orange juice
Preheat oven to 375 degrees.
In a mixing bowl, beat together the butter and sugar. Add the shredded carrot, egg and vanilla and mix well. Sift in the baking soda and flour and stir until combined.
Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake 10 minutes. Remove from oven and let rest for a minute on the cookie sheet. Remove to a wire rack to cool completely.
To make the icing, measure the powdered sugar into a small mixing bowl. Add zest and juice and stir until a glaze consistency. Spread, drizzle or pipe onto cooled cookies.