Step 1

Preheat the oven to 350F then line a baking sheet and set aside.

Step 2

Cream the butter, brown sugar, and granulated sugar together until smooth and creamy.

Step 3

Mix in the shredded carrots, vanilla extract, egg yolk, and heavy cream until smooth.

Step 4

Add in the flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, and salt and mix just until the flour mixture disappears.

Step 5

Scoop out 8 equal cookie dough balls, place them on the prepared baking sheet, gently flatten to about 3/4-1 inch in thickness and bake for 12 minutes.

Step 6

Let the cookies cool down on the baking sheet for 20 minutes before transferring to a cooling rack.

Step 7

In a stand mixer cream the cream cheese and the butter with a whisk attachement until smooth and combined.

Step 8

Mix in the vanilla extract and the powdered sugar and mix for 4-5 minutes or until light and creamy.

Step 9

Frost the cookie with a round tip then top with the chopped-up pecans and enjoy!