Preheat oven to 350 degrees. Line baking sheet with parchment
paper or silicone baking mats and set aside.
Cream butter, coconut oil, sugar and molasses together until
completely smooth. Scrape sides and mix again briefly. Stir in
vanilla and egg. Then stir in dry ingredients until just combined.
Scrape sides and stir again briefly. Stir in carrot and nuts by
hand. Scoop onto prepared baking sheets and bake 8-9 minutes
or until edges are brown and cookies have poofed up slightly in
the center. Cool 2 minutes on baking sheet, then transfer to
cooling rack. Cool to room temperature.
For the frosting, place all ingredients into a small bowl and whip
until smooth. Spread each cookie generously with frosting and
top with chopped pecans if desired.