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

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

Grate the carrots finely and press out excess moisture.

In a mixing bowl, combine melted butter, sugar, eggs, neutral oil, carrot puree, grated carrots, and vanilla. Whisk until smooth.

In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Gradually mix into wet ingredients.

Portion out the cookie dough onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 8-10 minutes until golden and slightly set.

Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack.

While cooling, whip cream cheese and butter until smooth, then add powdered sugar.

Once cookies are cooled, spread frosting on each, and add decoration if desired.