• Preheat oven to 180°C (350°F) and prepare a baking sheet with parchment paper.
• In a large mixing bowl, add the softened butter, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and kosher salt, and mix with an electric hand mixer until well combined.
• To shred carrots for your cookies, start by peeling them with a vegetable peeler. Then, use a box grater or food processor to grate the carrots into small, fine shreds.
• Afterward, place the shredded carrots on a paper towel or clean kitchen towel and gently press to remove any excess moisture. Add the shredded carrots, egg, and egg yolk to the mixture and mix until smooth.
• Then, add the flour and baking soda, and mix with the hand mixer until almost combined.
• Add the chopped pecans and fold them into the dough until the pecans are incorporated into the cookie dough and there are no lumps of flour visible.
• Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons at a time. Scoop them onto a parchment-lined baking sheet. Space them about 2 inches apart.
• Bake in a 180°C (350°F) preheated oven for 9-11 minutes or until the edges of the cookies are light golden brown. Do not overbake them, we want to keep these cookies soft and chewy.
• Allow the cookies to cool for 5 minutes, and then transfer them to a wire rack to cool completely.

Make the whipped cream cheese frosting

• In a large mixing bowl add the heavy cream, powdered sugar, and vanilla extract, and mix with an electric hand mixer until stiff peaks form.
• Add the room-temperature cream cheese and mix until smooth and creamy.
• Transfer the cream cheese frosting to a piping bag with a round piping tip and pipe on top of each cooled cookie. Top with chopped pecans and a sprinkle of cinnamon and serve!