Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Melt the unsalted butter and allow it to cool for about 15 minutes.

Finely grate your carrots, press to remove excess moisture, and measure out 40g.

In a bowl, combine melted butter, sugar, eggs, oil, carrot purée, grated carrots, and vanilla extract. Mix until smooth.

In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and a pinch of salt.

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.

Using a cookie scoop, portion the dough onto the prepared baking sheet, spaced about 2 inches apart.

Bake for 8 to 10 minutes until lightly golden around the edges, then cool on the baking sheet for 5 minutes.

Prepare the cream cheese frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until fluffy.

Frost cooled cookies and optionally decorate with food coloring or chopped nuts.