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

Melt your unsalted butter gently and let it cool for 15 minutes.

Finely shred carrots and press them between paper towels to remove excess juice.

In a mixing bowl, whisk together melted butter, sugar, eggs, canola oil, carrot purée, grated carrots, and vanilla until combined.

In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt, then mix into the wet ingredients until just combined.

Drop 2-tablespoon portions of dough onto the prepared sheet pan, leaving space between each.

Bake for 8-10 minutes until lightly golden. Cool in the pan for 5 minutes then transfer to a wire rack.

Prepare the cream cheese frosting by beating cream cheese until smooth, then adding butter, vanilla, and powdered sugar until creamy.

Once cookies are cool, frost generously and add optional chopped nuts or decorate as desired.