Preheat your oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.

Add the vegan butter and sugar, to a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer with the paddle attachment. Beat until combined. Add the carrots and vanilla and beat until well combined.

Add the flour, spices, baking soda and salt and mix until just combined. The cookie dough should be soft and tacky. If your dough is crumbly, add some dairy-free milk and mix again.

Divide and roll the cookie dough into around 14 balls.

Arrange the cookie dough balls on your prepared baking sheets with about 5 cm (2 inches) between each.

Bake the cookies in your preheated oven for around 13-14 minutes or until the edges are slightly golden brown.

Allow the cookies to cool on the baking trays for at least 20-30 minutes. They'll be very soft when they're warm but will firm up. Then transfer the cookies to a wire rack to cool completely.

Add the vegan butter to a large bowl or bowl of a stand mixer with the paddle attachment. Beat until light and fluffy. Add the vegan cream cheese and beat until there are no lumps.

Add the sugar and vanilla and beat until just combined. Don't overmix, otherwise your frosting will become runny.

If you want to pipe carrots on your cookies, add 50g of frosting to a small bowl with orange coloring, and 10g of frosting with green coloring in another small bowl.

Spread about 1 tablespoon of frosting on each cooled cookie. If desired, use a piping bag with a small tip to pipe carrots on the cookies, and sprinkle with walnuts/pecans.

Store the cookies in an airtight container at room temperature for 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month.