Preheat oven to 350 degrees. Very lightly grease a baking sheet or (better yet) line with a nonstick baking mat.

In a medium bowl whisk together flour, baking soda, salt, and cinnamon.

In a large bowl combine butter and sugars and mix for 2-3 minutes until light and fluffy.

Mix in vanilla and eggs, then stir in grated carrots.

Stir dry ingredients into wet ingredients until just incorporated and there are no more streaks of flour) don't over-mix.

Drop spoonfuls of cookie batter (I used a large cookie scoop, about 2 tablespoons) onto prepared baking sheet at least 2-3 inches apart.

Bake in preheated oven for 10-12 minutes until edges begin to brown and tops look dry. Allow to cool on baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.

While cookies are cooling, prepare the frosting. In a small sauce pan melt the butter over medium-low heat. Once melted, stir over the heat for 2-4 minutes longer until color changes from pale yellow to deep golden-brown. Remove from heat.

In a large bowl combine cream cheese and browned butter and mix well.

Gradually mix in the powdered sugar 1 cup at a time until completely incorporated. Mix in vanilla and milk 1 tablespoon at a time until desired consistency is reached (should be fluffy and easily spreadable).

Frost completely cooled cookies. Store in airtight container at room temperature up to 5 days.