Carrot Cookies with Orange Frosting

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, carrots, and cinnamon. Mix on low until combined.
Add the egg, flour, baking powder, and sea salt and mix on low until combined into a stiff dough.
Using your hands (or a cookie scoop) form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
Bake for 16 to 18 minutes or until the middle looks set and the edges look dry. Allow to cool completely on the baking sheets.
To make the frosting: In a medium bowl, add the cream cheese, powdered sugar, and orange juice. Mix together with a hand mixer until combined into a smooth frosting (you can also do this in your stand mixer if you prefer).
Using a butter knife, spread frosting over the tops of the cookies. Top with orange zest (optional).
Store in an airtight container in the fridge for up to 7 days.