Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.

In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the finely shredded carrots, chopped pecans (if using), and shredded coconut (if using) until evenly distributed.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the cream cheese drizzle. In a small bowl, whisk together the softened cream cheese, powdered sugar, 1 tablespoon of milk (or cream), and vanilla extract until smooth. If the drizzle is too thick, add the remaining milk 1/2 teaspoon at a time until it reaches a desired drizzling consistency.

Once the cookies are completely cool, drizzle the cream cheese frosting over each cookie. Let the drizzle set for a few minutes before serving.