Preheat oven to 400°F.
In a large bowl, combine the dry ingredients: flour, cake flour, oats, pudding mix, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg.
With a stand or hand held mixture, cream together the butter and sugars for ~4 minutes or until light and fluffy.
Add in the eggs, egg yolks and vanilla extract. Mix until blended, scraping down the sides as needed.
Gradually add in the dry ingredients on low speed. Lastly add in the grated carrots and mix just until combined. Dough will be wet/sticky.
Using a cookie scoop, scoop dough onto a cookie sheet or baking sheet. (6 cookies per baking sheet). Bake for 12-14 minutes or until lightly golden around the edges. Be careful not to over bake them, slightly under baked cookies will be soft and cake-like! Remove from oven and let cool completely.
Make the cream cheese frosting: In a large bowl, beat the softened cream cheese until smooth. Then add in the softened butter and combine until smooth. Add in the vanilla extract, salt and gradually add in the confectioners sugar and beat until frosting is smooth.
Frost cookies and garnish with chopped pecans/walnuts and a sprinkle of cinnamon.