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Preheat the oven to 350F then line a baking sheet and set aside.
Cream the butter, brown sugar, and granulated sugar together until smooth and creamy.
Mix in the shredded carrots, vanilla extract, egg yolk, and heavy cream until smooth.
Add in the flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, and salt and mix just until the flour mixture disappears.
Scoop out 8 equal cookie dough balls, place them on the prepared baking sheet, gently flatten to about ¾-1 inch in thickness and bake for 12 minutes.
Let the cookies cool down on the baking sheet for 20 minutes before transferring to a cooling rack.
In a stand mixer cream the cream cheese and the butter with a whisk attachement until smooth and combined.
Mix in the vanilla extract and the powdered sugar and mix for 4-5 minutes or until light and creamy.
Frost the cookie with a round tip then top with the chopped-up pecans and enjoy!