• Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
• In a stand mixer fitted with paddle attachment or a large mixing bowl and hand mixer, cream together the softened salted butter, brown sugar and white sugar until light and fluffy and scraping sides as needed. This takes about 2-3 minutes.
• While the butter and sugars are mixing, shred the carrots. Shred them fine and then pat with paper towels to get rid of any excess moisture.
• Next, add the eggs, one at a time, and beat well after each egg. Then beat in the vanilla extract.
• Now, add the dry ingredients: cinnamon, baking soda, baking powder, salt, and all purpose flour. Mix on low just until incorporated.
• Stir in the shredded carrots and up to one cup of any additions, or mix in on low speed until evenly incorporated.
• Using a ⅓ cup or 3.25 oz scoop, place 6 even cookie dough scoops on each prepared sheet pan. Roll and slightly flatten the cookie dough to look like thick hockey pucks.
• Bake cookies, one pan at a time, on center rack for 15-17 minutes or until edges are lightly golden and the centers no longer look wet.
• Let cookies cool on pans for 10 minutes. Then remove cookies to wire rack and cool completely.
• While the cookies are cooling make the cream cheese frosting.

Cream Cheese Frosting

• In a stand mixer with the paddle attachment or whisk attachment, cream softened cream cheese and butter together until smooth and fluffy.
• Add the powdered sugar, one cup at a time, mixing until fully incorporated after each cup.
• Beat in the vanilla extract until incorporated.
• Now add the milk, one tablespoon at a time, until you've reached your desired consistency.
• Add the frosting to a piping bag or gallon zip top bag, cut off the tip or corner or use a piping tip of your liking, and pipe the frosting on the cookies in any pattern you like. You can also use an off set spatula or butter knife and spread the frosting on top of cookies.
• Add any nuts, raisins, sprinkles or decorations immediately after you've frosted the cookies. You want to do it right away so the decorations will adhere to the frosting and not fall off.
• Let the cookies rest until the frosting has set before storing or packaging.