Pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line a few baking trays (or however many you own) with baking paper
Ideally using a stand mixer with the paddle attachment, mix the butter and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer (I use speed 3)
Add the orange zest, egg and vanilla extract, and mix them in
Add the grated carrot, plain flour, wholemeal plain flour, cinnamon, mixed spice, nutmeg, baking powder, bicarbonate of soda and salt (you can mix everything except the grated carrot together in a separate bowl first if you like) and mix them in until just combined
Add the pecans and mix briefly, just to evenly distribute them
Divide the dough into portions, I weighed the dough out to make each cookie an equal size (they were roughly 73g each)
Roll the dough portions into balls using your hands, place the dough balls onto the lined baking trays, leaving space (at least 2") between them to spread. If you don't have enough baking trays, bake the cookies in batches
Bake for 12-14 minutes, remove from the oven and leave the cookies to cool for at least 10 minutes on the baking trays before moving to a cooling rack
Once the cookies are fully cool drizzle the white chocolate over them, then add the fondant carrots. I like to put the melted white chocolate into a small piping bag to control the drizzle, or you can use a spoon
Leave the chocolate to set before tucking in
Store in an airtight container and eat within 3 days. They also be frozen