Preheat the oven to 375℉. In the bowl of an electric mixer, cream the butter and sugars until
light and fluffy. Beat in the eggs and vanilla.
Add the cinnamon, baking powder, baking soda, and salt. Add the flour and mix until
combined, then add the carrots.
Scoop balls the size of 2 tablespoons onto a lined cookie sheet. Flatten them a bit with a spoon
and bake until golden brown around the edges, 13–15 minutes. Allow the cookies to cool.
Make the frosting: Beat the cream cheese, butter, and vanilla until blended. Add the
confectioners’ sugar and mix until smooth.
To assemble: With a butter knife, apply a layer of frosting onto the cooled cookies and arrange
the chopped pecans around the edges.