Prep Carrots: Grate 2 cups of fresh carrots and set aside.

Creaming: Combine 1 cup of softened butter, ½ cup of granulated sugar, and ½ cup of brown sugar. Cream together for 2 minutes until light and fluffy.

Add Eggs and Vanilla: Incorporate 2 large eggs and 1 tsp of vanilla extract, mixing for another 2 minutes.

Dry Ingredients: In a separate bowl, whisk together 2 cups of flour, 2 tsp of cinnamon, 1 tsp of baking powder, ½ tsp of baking soda, and a pinch of salt.

Combine Dry and Wet: Gradually add dry ingredients to wet mixture on low speed until just combined.

Incorporate Carrots: Fold in grated carrots evenly into the dough.

Shape Cookies: Roll dough into 1 tablespoon size balls, flatten slightly, and place on a baking sheet with 2-inch spacing.

Bake: Preheat oven to 375°F and bake for 13-15 minutes until edges are golden.

Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Frost: Once cooled, frost each cookie with cream cheese frosting and add festive sprinkles.