Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

In a large bowl, whisk together the butter, sugars, yolk and vanilla extract until smooth and creamy. Add in the flour, almond flour, salt, and spices and mix until evenly incorporated. Fold in the carrots and raisins. Cover the bowl with plastic wrap and chill for at least 30 minutes.

Place the finely chopped pecans in a shallow dish. Using a small cookie scooper, scoop out the dough into balls, rolling in between the palm of your hands to smooth out. Coat fully in the chopped pecans and place on the prepared baking sheets, about 2-inches apart. Use the back of a teaspoon measuring spoon to create an indentation in the center of each cookie. Bake until golden brown, about 18 to 20 minutes. Remove from the oven and while still hot, press the center once again, just in case they’ve baked up too much. Allow to cool completely on wire racks.

To make the frosting, cream together the butter, cream cheese and vanilla in a large bowl. Add in the sugar and cinnamon and beat until fluffy. Transfer to a piping bag, fitted with a small star tip, and pipe out into the center of each cooled thumbprint cookie. Sprinkle with any of the remaining chopped pecans. Enjoy right away or store in the fridge until ready to eat. They’ll keep refrigerated for up to 4 days. Enjoy!