Peel and slice the carrots, then boil in water until tender, about 15 minutes.

After cooling, mash the carrots using a food processor or fork.

Prepare your cookie sheets by lining them with a silicone mat or spraying with cooking spray, then preheat your oven to 375°F.

In a large bowl, combine the softened butter and sugar, beating until the mixture is creamy and smooth.

Next, add the eggs, fresh orange zest, and the mashed carrots, continuing to beat until well blended.

Gently fold in the flour, baking powder, and salt, mixing just until the flour is moistened.

Drop tablespoonfuls of the dough onto the prepared pans, ideally using a cookie scoop for uniformity.

Bake the cookies at 375°F for 10-12 minutes, or until they are just golden around the edges and set in the center.

Allow them to cool on the pan for 3-5 minutes before transferring to a cooling rack.

Whisk together all of the frosting ingredients until the mix is smooth and creamy, adjusting with orange juice to achieve your desired consistency.

Once the cookies have cooled completely, generously spread the frosting on top.