In a medium bowl whisk together the flour, cinnamon and salt.
In a large bowl or stand mixer beat the butter, sugar and vanilla until creamy, 2-3 minutes. Add the dry ingredients a little at a time, then add the carrots and combine on low, add the nuts and mix to just combine.
Move the dough to a lightly floured flat surface, and gently knead until the cookie dough is combined. Form the dough into a log approximately 8 inches/21 cm. Wrap the log in plastic wrap and refrigerate for approximately 60 minutes.
Remove the dough log from the fridge and cut into 21 slices approximately ¼ inch / .70 cm thick.
Place the sliced cookies on 1-2 baking sheets lined with parchment paper, chill while the oven is pre-heating.
Pre-heat oven to 325F (163C).
Bake for approximately 15-20 minutes or until they start to brown around the edges. Let cool 10 minutes on the baking sheet then move to a wire rack to cool completely. Drizzle with melted chocolate or dust with powdered sugar before serving. Enjoy!
Notes
For room temperature ingredients remove from the fridge 45-60 minutes before using.The baked completely cooled cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5-7 days. To freeze the cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing. Or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. The carrot cookies will last up to 6 months in the freezer.