Preheat oven to 375 degrees. Pre-line baking sheet with parchment paper and set aside.
In a mixing bowl combine dry ingredients; flour, baking powder, baking soda, salt, and ground cinnamon. Whisk until well combined and set aside.
3 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 2 tsp ground cinnamon
Add butter, granulated sugar, and brown sugar into a stand mixer bowl and begin to cream for about 2 minutes using a paddle attachment. Add eggs and vanilla extract. Continue to cream for another minute.
1 cup unsalted butter, 1 cup granulated sugar, ½ cup brown sugar, 2 large eggs, 1 tsp vanilla extract
Gradually add dry ingredients into your creamed mixture and mix until dough begins to form. Add chopped carrots and mix for about 30 seconds.
2 cups chopped carrots
Using an ice cream scoop, begin to scoop dough onto the prelined baking sheet. Space each cookie dough scoop about two inches apart.
Bake at 375 degrees Fahrenheit for 13-15 minutes.
Let the cookies cool for about 10 minutes. Once completely cooled, frost with cream cheese frosting and sprinkle with chopped pecans. Enjoy!