Preheat your oven to 375°F (190°C).

In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of brown sugar until light and fluffy.

Add in 2 large eggs and 1 teaspoon of vanilla extract and mix until well incorporated.

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

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Fold in 2 cups of grated raw carrots until evenly distributed.

Scoop out dough balls onto a cookie sheet, flatten slightly, and ensure they are spaced apart.

Bake for 13-15 minutes until golden brown around the edges.

Remove from oven and cool on the sheet for about 5 minutes before transferring them to a wire rack.

Once cool, frost the cookies with cream cheese frosting and add sprinkles if desired.