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

In a saucepan over medium heat, melt the unsalted butter until liquid. Let cool for about 15 minutes.

Grate fresh carrots, then press out any excess moisture using paper towels.

In a large mixing bowl, combine cooled melted butter, granulated sugar, eggs, neutral oil, carrot purée, grated carrots, and vanilla extract. Whisk until thoroughly blended.

In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Gradually incorporate into the wet ingredients.

Using a 2-tablespoon cookie scoop, drop cookie dough onto the prepared baking pan, spacing about 2 inches apart.

Bake for about 8-10 minutes or until they bounce back lightly when touched.

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

In a medium mixing bowl, beat the cream cheese and softened butter until smooth and creamy.

Gradually add vanilla extract and powdered sugar, mixing until thick and creamy.

Once cookies are cooled, spread frosting on top using a spatula or piping bag.