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Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
In a large mixing bowl, add all the ingredients: almond flour, maple syrup, oil, baking powder, grated carrots, chopped pecans, cinnamon, nutmeg, vanilla extract, and salt if used.
Stir with a rubber spatula at first, then squeeze with your hands to release the carrot juice in the dough, and form a sticky dough that can be easily rolled into balls.
Divide the dough into 12 balls of the same size. The dough is sticky, so you may want to oil your hands to roll the dough balls.
Place each dough ball onto the prepared baking sheet, leaving an inch of space between each cookie, and press the top slightly. These cookies do not spread as they bake, which means the shape you give them now is what you get after baking them.
Optional, press a few chopped pecans in the top center of each cookie to add some crunch.
Bake the cookies in the center rack of the oven for 12-15 minutes at 350°F (180°C) until golden brown on the edges.
Let them cool them down for 10 minutes on the cookie sheet, then slide a spatula under each cookie and cool them down on a wire rack for 1 hour.