• Preheat the oven to 350 degrees.
• Prepare a large cookie sheet with parchment paper. Set aside.
• In a medium bowl, add the flour, baking soda, salt and cinnamon. Stir until combined. Set aside.
• Add the butter, white sugar and brown sugar to a mixing bowl. Cream together on medium speed for 3-4 minutes, or until smooth, light and fluffy.
• Add the vanilla and eggs and mix to combine well.
• Add the grated carrots and stir to combine.
• Add the dry ingredients to the wet and mix slowly until there are no more flour streaks. Do not over mix.
• Use a cookie scoop to place the cookie dough on the prepared baking sheet approximately 2 inches apart.
• Bake in the preheated oven for 12-14 minutes, or until the tops look almost dry and they give just a little when touched on top.
• Remove the cookies and transfer them to a baking sheet to cool completely before frosting.

Prepare the Frosting:

• Add the butter to a small saucepan and melt over medium heat stirring often.
• Once the butter melts completely, cook for another minute or two while stirring frequently.
• Continue heating and stirring the butter until it reaches a deep golden color and brown flecks appear at the bottom of the pan.
• Remove from heat and allow it to cool slightly.
• Add the cream cheese and browned butter to a mixing bowl and mix on low speed at first to combine, then increase to medium speed until it’s fully mixed.
• Add the vanilla and combine.
• Add the powdered sugar a little at a time until it is just mixed (you don’t want sugar to go flying everywhere). It will be dry and crumbly at first.
• Add a tablespoon of milk at a time to the frosting until it reaches a smooth and creamy texture.
• Once the cookies are fully cooled, frost the cookies with a knife or add it to a piping bag.
• If desired, sprinkle some crushed pecans over the top.