Peel and shred two cups of carrots and chop pecans and set aside.
Beat with a mixer the room temperature butter and both sugars until it is nice and fluffy .
Add One Egg at a time and the vanilla extracts. Stopping to scrap down the sides a few times beat for about 3-4 minutes
Sift together the dry ingredients . Do Not skip this step
Add a little of the flour mixture at a time to the creamed mixture.
Add prepared carrots and pecans , mix until just combined.
Divide dough into 12 portions . I used a large ice cream scoop and mine weighed about 3.6 oz each.
Place dough on a cookie sheet lined with wax paper and chill for 6-8 hours
Once dough is chilled preheat oven to 350 degrees on line cookie sheets with parchment paper.
Place 3-4 dough balls on prepared cookie sheet allowing plenty of room to spread. Do not over crowd, it will take baking several batches
Bake for approximently 20 minutes. You want the edges to be golden brown and the center to be cooked.
Allow cookies to cool on the sheet for 10 minutes and transfer them to a cooling rack.
Once all of the cookies are cool make the cream cheese frosting . Start by beatng the cream cheese and butter together until nice and fluffy.
Add the vanilla and beat until combined
Add a little powdered sugar at a time , beat until fluffy .
Pipe or spread frosting on to cookies and top with a little bit of pecans .
Since these have cream cheese frosting they need to be stored in the fridge but check out my notes for tips.