Preheat the oven to 350 degrees.
Shred the carrots using a cheese grater and set aside.
In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt.
Using a standing mixer, cream butter and sugars until light and fluffy.
Beat in eggs and vanilla.
Gradually mix in the flour until combined.
Stir in the shredded carrots.
Using a ice cream scoop, scoop some of the cookie dough batter onto the cookie sheet.
Bake for 12-14 minutes.
Once baked, let cookie sheet sit on the counter for a few minutes or until the cookies are cooled enough to transfer to a wire rack.
Bake remaining dough.
Once cookies are completely cooled, frost the top with cream cheese frosting.
Pour the chopped pecans into a large bowl.
Roll the edge of the cookies in the chopped pecans.
Repeat with remaining cookies. Enjoy!