Carrot Cake Cookies:

• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour, spooned and leveled
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 1 cup finely shredded fresh carrots
• ½ cup chopped pecans, toasted

Brown Butter Cream Cheese Icing:

• ½ cup salted butter, browned and cooled to room temperature
• 8 ounces cream cheese, room temperature
• 1½ teaspoons vanilla extract
• 3 cups powdered sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon fine sea salt