Pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line baking trays with baking paper.

In a stand mixer with the paddle attachment, mix the softened butter and light brown sugar together until fluffy and paler in color (about 3-5 minutes).

Add the orange zest, egg, and vanilla extract to the mixture and mix them in.

In a separate bowl, mix the grated carrot, plain flour, wholemeal flour, baking powder, bicarbonate of soda, salt, cinnamon, mixed spice, and nutmeg until well combined.

Gradually add the dry mixture to the butter mixture and mix until just combined.

Add the chopped pecans and mix briefly to distribute them evenly.

Divide the dough into equal portions, rolling each into a ball (approximately 73g each).

Place the dough balls onto the lined baking trays, leaving at least 2 inches of space between them.

Bake for 12-14 minutes, then remove from the oven and let the cookies cool on the baking trays for at least 10 minutes before transferring them to a cooling rack.

Once cookies are fully cool, drizzle the melted white chocolate over them and add fondant carrots on top.

Allow the chocolate to set before serving or storing.