Brown Butter – 30 tbsp (424g) unsalted butter (this is 1¾ cups + 2 tbsp) total butter for the cookies and frosting Carrot Cake Cookie – 1¾ c (210 g) all purpose flour – 1 tsp ground cinnamon – 1 teaspoon ground ginger – ½ tsp ground cardamom – ½ tsp ground clove – ½ teaspoon ground nutmeg – ¾ teaspoon baking soda – ½ tsp salt – 1 cup (226 g) brown butter – ¾ cup (150g) light brown sugar – ¾ cup (150g) granulated sugar – 1 large egg (US), room temperature – 1 large egg yolk (US), room temperature – 2 tsp (10ml) vanilla extract – 1 cup (110g) finely shredded carrots about 2 medium carrot – 2½ cups (215g) old fashioned or rolled oat Brown Butter Cream Cheese Frosting – ½ cup (113 g) browned butter – 4 oz. (113g) cream cheese, softened to room temperature – 1 tsp (5ml) vanilla extract – 2½ - 3 cups (300 - 360g) powdered sugar, sifted – 1-3 tbsp (15-45ml) milk, as needed