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.

Finely grate your carrots and press out excess moisture using paper towels.

In a mixing bowl, whisk together the melted butter, granulated sugar, eggs, canola oil, carrot puree, grated carrots, and vanilla until smooth.

In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, and salt. Gradually add to the wet ingredients, stirring gently.

Drop rounded mounds of dough onto the prepared baking sheet, leaving space between cookies.

Bake for 8 to 10 minutes until lightly golden and they spring back when touched.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

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

Once cookies are cool, frost them and decorate with food coloring if desired.