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Preheat your oven to 350℉ Line 2 large cookie sheets with parchment paper.
In a large bowl, whisk together the eggs, almond butter, oil, maple syrup and vanilla until smooth and uniform. Add in the oat flour, oats, almond flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix to combine. Lastly fold in the carrot shreds and walnuts. Try not to overmix.
Using a medium size scooper, transfer about 3 tbs of the batter onto the baking sheet. Bake for 17-20 minutes. Allow to set on the pan for 5 minutes then transfer to a cooling rack to fully cool. Once they are fully cooled then you can frost them...
Whisk together the Frosting Ingredients until completely smooth. Taste and adjust if needed to your desired drizzle consistency. Drizzle it on the cooled cookies and serve.