Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until combined.

Gradually add the dry ingredient mixture to the wet batter, mixing on low speed until just combined.

Gently fold in the freshly grated carrots using a spatula.

Using an ice cream scoop or a large spoon, drop generous portions of dough onto the prepared baking sheet.

Bake for 13-15 minutes until edges are golden brown; centers should remain soft.

Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack.

Once completely cool, generously spread a layer of cream cheese frosting on top of each cookie.

Press chopped pecans around the edges of the frosting for added crunch.