Add the maple syrup, water, and light corn syrup to a medium to large saucepan (caramel bubbles up a lot). Stir to combine, then set the pan over medium heat.

Bring the mixture to a steady simmer and cook for 5–7 minutes, stirring occasionally. The syrup will move through stages: it will start thin with lots of tiny fast bubbles, then become glossier and slightly thicker, and finally darken one shade with slow, heavier bubbles. It should smell sweet and caramelized, not smoky. While the caramel is cooking, heat the cream.

Heat the heavy cream in the microwave for 30 seconds, or until steaming. Warm cream helps keep the caramel smooth and prevents it from seizing.

Once the sugar mixture is ready, carefully pour the warm cream into the bubbling maple mixture. It will foam up quite a bit — totally normal. Stir constantly until the bubbling settles and the caramel looks smooth again. If it seizes into a thick lump, simply keep it over low heat and whisk until it melts back down.

Return the caramel to medium heat and cook for 3–5 more minutes, stirring often, until it thickens slightly and coats the back of a spoon. For a pourable caramel, cook to about 220°F; for a thicker spoonable caramel, cook to 225–228°F. Or cook until it coats the back of a spoon. For a thicker caramel, cook 1–2 minutes longer.

Remove from heat and stir in the vanilla and kosher salt until dissolved. Taste and add a pinch more salt if you want a stronger salted caramel flavor.

Let the caramel cool for 20–30 minutes. It will thicken significantly as it cools — if it gets too thick later on, microwave it for 5–10 seconds to loosen.

Preheat your oven to 350 F. Prep a sheet pan by placing parchment paper on top of the sheet pan. Set aside.

In a stand size mixer, fitted with the paddle attachment, or with a hand mixer, cream the butter, brown sugar, and granulated sugar on medium high speed until smooth and creamy. About 3 minutes.

With a rubber spatula, scrape down the sides and the bottom of the bowl.

On a medium-low speed, and the whole egg, and mix for 20-30 seconds. Scrape the bottom and the sides. Add the egg yolk and mix for 20 more seconds.

Add in the shredded carrots, vanilla extract, and mix on low until smooth. This should take about 30-45 seconds.

Add in the flour, baking powder, cinnamon, nutmeg, ginger, salt, and mix on LOW just until the flour mixture disappears.

With a kitchen scale or a large cookie scoop, weigh out 4 ounces balls, or scoop out 6 equal cookie balls. Place them on the prepared baking sheet. Place the sheet pan in the fridge while you make the crumb topping. You can also use a large cookie scoop!

Bake for 14-16 minutes, the center will look soft. Let the cookies completely cool in the pan.

Preheat oven to 350°F. Line a sheet pan with parchment paper.

In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.

Pour in the cooled melted butter and mix with a fork or spatula until clumps form. You want crumbly clusters, not dough. If it looks too sandy, squeeze some together with your hands.

Spread evenly on the prepared pan and bake for 8–10 minutes, until golden and set.

Let cool completely, then break into large pieces.

In the bowl of a stand mixer, beat butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.

With the mixer on low, add powdered sugar, then vanilla, cinnamon, and salt. Mix until combined.

Increase speed to medium-high and beat 2–3 more minutes until light and fluffy. If too soft to pipe, chill for 10–15 minutes.

Make sure cookies are completely cool before decorating.

Fill a piping bag fitted with a Wilton 8B (or another small star tip) with the cream cheese frosting. Pipe a tight swirl starting in the center of each cookie and working outward.

Fill a second piping bag or zip-top bag with salted maple caramel, snip the tip, and drizzle across the frosting.

Press streusel pieces into the frosting, using a mix of big and small chunks for texture. Add the chopped candied pecans (if using!)

Finish with a sprinkle of flaky sea salt.