Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, use a hand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).

Beat in the egg and vanilla extract until the mixture is smooth and fully combined. Then stir in the grated carrots.

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

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix the dough.

Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, spread or pipe cream cheese frosting onto each cookie. You can tint some frosting in light green and some in orange if you want to create a fun carrot design.

Place the colored frostings in piping bags or zip-top bags with a tiny corner cut out to pipe on the cookies.

For a simple finish, you can just spread frosting on and dust with cinnamon, or you can even leave them plain!