Preheat your oven to 350°F (175°C) and line a half sheet pan with parchment paper.

Melt the unsalted butter and cool it to room temperature.

Finely grate fresh carrots and squeeze out excess moisture.

Combine melted butter, granulated sugar, eggs, oil, carrot purée, grated carrots, and vanilla extract in a mixing bowl.

Whisk together the flour, baking soda, baking powder, cinnamon, and salt in another bowl.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Portion dough onto prepared baking sheet, spacing them 2 inches apart.

Bake for 8-10 minutes until edges are slightly golden.

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Beat cream cheese until smooth, add softened butter and vanilla, and mix until creamy.

Gradually add powdered sugar until frosting is spreadable.

Frost cooled cookies and optionally sprinkle with chopped nuts.

Serve and enjoy! Store leftovers in an airtight container in the refrigerator.