Peel and slice carrots. Boil until tender, about 15 minutes. Let cool, then mash with a food processor or fork.

Line cookie sheets with silicone liner or spray with cooking spray. Preheat oven to 375°.

In a large mixing bowl, beat the butter and sugar until smooth and creamy.

Add the eggs, orange zest, and mashed carrots and beat until smooth.

Stir in the flour, baking powder, and salt. Use a light touch and only stir until the flour is moistened. Overmixing leads to tough cookies!

Drop by tablespoonfuls onto prepared pans. (I like to use a cookie scoop.)

Bake at 375 degrees for about 10-12 minutes. or until barely golden brown on the edges and set in the middle.

Let cool on pans for 3-5 minutes, then remove to cooling racks to cool completely.

For frosting, beat all of the ingredients together until smooth, adding enough orange juice as needed.

After cookies are cool, spread with frosting.