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

In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add the freshly shredded carrots, vanilla extract, egg yolk, and heavy cream to the butter mixture and mix on low speed until combined.

In a separate bowl, sift together flour, baking powder, baking soda, spices, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently.

Portion out the dough into 8 equal balls and flatten each to a thickness of about ¾ to 1 inch on the prepared baking sheet.

Bake for about 12 minutes until soft in the center with slightly set edges.

Cool on the baking sheet for 20 minutes, then transfer to a wire rack to cool completely.

In a clean mixing bowl, beat the cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract.

Frost the cooled cookies and optionally sprinkle chopped pecans on top.