Preheat your oven to 180C Fan/400F/Gas Mark 6, and line your baking trays with baking paper.

Using a stand mixer with the paddle attachment, mix together the softened butter and light brown sugar until fluffy, about 3-5 minutes on medium speed.

Add the orange zest, egg, and vanilla extract to the butter mixture. Mix until well combined.

In a separate bowl, combine the grated carrot, plain flour, wholemeal plain flour, baking powder, bicarbonate of soda, salt, cinnamon, mixed spice, and nutmeg.

Once mixed, add the dry ingredients to the wet mixture and mix until just combined.

Fold in the chopped pecans carefully.

Divide the dough into portions weighing roughly 73g each and roll into balls.

Place the dough balls on the lined baking trays with at least 2 inches space between each.

Bake for 12-14 minutes, or until golden.

Let the cookies cool for at least 10 minutes on the trays before transferring them to a cooling rack.

Once fully cool, drizzle melted white chocolate over the cookies and garnish with fondant carrots.

Allow the chocolate to set before storing in an airtight container for up to three days or freeze for longer storage.