1. Prepare the Oven and Baking Sheets:

Preheat the oven to 350°F (175°C) with oven racks in the upper and lower thirds of the oven.

Line 3 baking sheets with parchment paper. Set aside.

2. Cream Butter and Sugars:

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the softened butter, brown sugar, and granulated sugar on medium speed until pale and creamy, about 3 minutes.

3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter mixture.

Beat until well combined, stopping to scrape the sides of the bowl as needed.

4. Combine Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking powder, baking soda, and salt.

5. Gradually Add Dry Ingredients to Wet Ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture.

Beat until well combined, about 1 minute. Be careful not to overmix.

6. Stir in Carrots and Walnuts:

Stir in the finely grated carrots and chopped toasted walnuts until evenly distributed.

7. Portion and Bake:

Using a 1 ¾-inch cookie scoop (or a spoon), drop leveled spoonfuls (about 1 ½ tablespoons each) of the dough onto the prepared baking sheets. Spacing the cookies at least 2 inches apart.

Bake two pans at a time, rotating the pans halfway through cooking. Until the cookies are lightly browned around the edges, 14 to 16 minutes total.

8. Cool the Cookies:

Cool the cookies on the baking sheets for 3 minutes.

Transfer the cookies to a wire rack to cool completely, about 30 minutes.

Repeat with the remaining cookie dough.

9. Make the Frosting:

While the cookies are cooling, make the frosting.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese and softened butter on medium speed until smooth, about 3 minutes.

With the mixer on low speed, gradually add the powdered sugar and vanilla extract.

Beat until combined. Increase the speed to medium and beat until the frosting is fluffy, about 2 minutes.

10. Frost and Decorate: Once the cookies are completely cool, dollop a spoonful of frosting on top of each cookie.

Spread the frosting evenly over the top of each cookie.

Sprinkle with orange jimmy sprinkles or chopped toasted walnuts, if desired.

Serve and enjoy!