PREPARE THE SALTED CARAMEL SAUCE

1. If using homemade salted caramel sauce, prepare it in advance so it has sufficient time to cool and set before garnishing the cookies.

PREPARE THE COOKIE DOUGH

1. Peel and finely grate the carrots. Spread them into a thin, even layer and firmly blot with paper towels several times to remove excess moisture. Set aside.
2. In a medium bowl, whisk together the gluten-free 1:1 flour, almond flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg. Set aside.
3. In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the brown sugar, granulated sugar, and orange zest. Rub the zest into the sugars until fragrant.
4. Add the softened butter and beat on medium speed for 2–3 minutes, until light and fluffy. Scrape down the bowl as needed.
5. Add the egg yolks and vanilla extract and mix until fully combined.
6. Add the grated carrots and dry ingredients. Mix on low speed until no flour streaks remain, scraping the bowl as needed.
7. Cover and refrigerate the dough for 1 hour.

BAKE THE COOKIES

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. Scoop the dough into 2-tablespoon (about 45g) portions and place them 2 inches apart on the prepared baking sheet.
3. Bake for 10–12 minutes, until the edges are set and lightly golden and the tops are puffed but still soft (not shiny).
4. Immediately after baking, gently swirl the cookies with a large round cookie cutter or the rim of a bowl to create an even round shape. If desired, lightly press the tops with a flat- bottomed glass to create a smooth surface for frosting.
5. Allow the cookies to cool on the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
6. Repeat with the remaining dough (the recipe yields ~16 cookies).

PREPARE THE CREAM CHEESE FROSTING

1. In a large mixing bowl or the bowl of stand mixer fitted with a paddle attachment, beat the cream cheese, butter, and salt until smooth.
2. With the mixer on low speed, gradually add the powdered sugar and mix until fully combined.
3. Add the vanilla extract, then increase the speed to medium to medium-high and beat until light and fluffy.

FROST AND GARNISH

1. Pipe or spoon a dollop of cream cheese frosting onto each cooled cookie and gently spread with the back of a spoon or an offset spatula.
2. Drizzle with salted caramel and, if desired, lightly swirl.
3. Finish with a sprinkle of finely chopped pecans. (See notes for optional toasting instructions.)