Set the oven to 375 degrees, and line two cookie sheets with Parchment paper, and set aside.

In the mixing bowl of a stand mixer, add the softened butter, brown sugar, sugar, eggs, and vanilla. Mix on low until blended, scrape down sides of bowl with a spatula, and mix on high speed until light and fluffy.

In a separate bowl, mix the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, and sift together, until completely blended, and well mixed.

Add the flour mixture to the mixing bowl, a little at a time, mixing between additions, until all the flour has been added.

Peel two or three carrots, and cut them in large pieces. In a large blender, place the carrot pieces, and blend on high, until the carrots are shredded into small pieces.

Measure the carrots in a 1 cup measuring cup, and add them to the mixing bowl.

Add the quick cooking oats, and chopped pecan, and blend until the cookie dough is completely mixed.

Scoop the cookies out onto cookie sheets, about 2 inches apart.

Place some sugar in a shallow dish, and with the flat end of a glass, dip the glass in a small amount of water, and then into the sugar. Lightly press the cookies with the glass, smashing the tops slightly.

Bake for 15 - 18 minutes, or until the edges of the cookies are golden brown.

Set on a wire rack to cool.

In the mixing bowl of a stand mixer, add the softened cream cheese, butter, and vanilla, and mix on medium speed until well blended.

Turn mixer to high, and mix until light and fluffy, scraping down the sides of the bowl, and mixing again.

Add powdered sugar a little at a time, and blend until all powdered sugar has been added.

Add a few drops of milk or half n half to the cream cheese frosting and mix until light and fluffy.

When cookies are completely cool, frost cookies with cream cheese frosting.

Sprinkle cookies with a little cinnamon, or garnish tops with chopped pecans if desired.