Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line three baking sheets with parchment paper and set aside.

Step 2: Make the Cookie Dough

1. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a hand or stand mixer on medium speed until light and creamy (about 3 minutes).
2. Add eggs and vanilla extract. Beat until fully combined, scraping down the sides as needed.
3. In a separate bowl, whisk together flour, cinnamon, ginger, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Avoid overmixing.
5. Fold in the grated carrots and chopped toasted walnuts by hand until evenly incorporated.

Step 3: Shape and Bake

1. Use a 1¾-inch cookie scoop or spoon to drop 1 ½ tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
2. Bake for 14–16 minutes, rotating the sheets halfway through baking. The edges should be lightly golden, and the centers soft.
3. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.

Step 4: Make the Cream Cheese Frosting

1. In a clean bowl, beat the cream cheese and butter on medium speed until smooth and creamy (about 3 minutes).
2. Gradually add the powdered sugar and vanilla extract, beating on low speed until combined. Increase speed to medium-high and beat until fluffy (about 2 minutes).

Step 5: Frost and Garnish

1. Spread a generous spoonful of frosting over each cooled cookie.
2. Garnish with orange sprinkles or additional chopped toasted walnuts, if desired.