• Preheat the oven to 350°F and prepare a baking sheet by lining with parchment paper. Set aside.
• In a large bowl, use a stand mixer or electric mixer on medium speed to beat together the butter, white sugar and brown sugar until light and fluffy.
• Add the eggs and vanilla and continue beating until fully incorporated, set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
• Carefully add the flour mixture to the wet mixture until fully mixed.
• Adjust the speed of the electric mixer to low and add the carrots. If you want to add nuts, you can add ½ cup at this time. Continue mixing until fully incorporated.
• Using a medium cooking scoop, drop tablespoon-sized dough balls onto the prepared baking sheet about two inches apart.
• Bake for 10-12 minutes or until the cookies are cooked through.
• Allow to cool before icing.

To make the icing:

• In a large bowl, use an electric mixer to combine the butter and cream cheese.
• Carefully add the confectioners' sugar, 1 cup at a time, until it is fully incorporated.
• Add the vanilla and milk, using more or less to reach desired consistency.
• Use the icing to first the cookies or drizzle on as a glaze. You can also color the icing and pipe a carrot on the cookies.