Preparation

• Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
• Whisk together the dry ingredients—flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg—in a mixing bowl for about 20 seconds.
• Blend the softened butter, granulated sugar, and brown sugar in a large mixing bowl using an electric hand mixer until creamy and well combined.
• Add the egg and vanilla extract to the butter mixture, blending until smooth.
• Mix in half of the flour mixture until just combined. Gently fold in the finely grated carrots, followed by the remaining flour mixture.
• Scoop the dough onto your prepared baking sheets, spacing the cookies about 2 inches apart.
• Bake one sheet at a time in the preheated oven for about 11-12 minutes, or until the edges are set and lightly golden. Allow cooling before transferring them to a wire rack.
• Frost the cooled cookies with the cream cheese frosting and top with chopped pecans if desired.
• Prepare the frosting by whipping together the softened cream cheese, unsalted butter, powdered sugar, and vanilla until light and fluffy.
• Decorate your cookies! Use colored frosting for a fun look.