Preheat the oven to 350 degrees Fahrenheit and line three cookie sheets with parchment paper.
Whisk the flour, cinnamon, oats, baking soda, nutmeg powder, and salt in a medium bowl until well-mixed.
Add the butter and sugar to the bowl of a stand mixer with a paddle attachment.
Beat them together for two minutes on medium-high speed, or until light and fluffy.
Add the egg and vanilla, turn the speed down to medium, and beat until creamy.
Mix on low speed add the dry ingredients and continue mixing until the flour is just mixed.
Mix the carrots and pecans now. Ultimately, the dough will be somewhat sticky.
Drop 11/2 tbsp of the dough at a time onto the prepared cookie sheets using a cookie dough scoop or a greased spoon.
Ensure that they are 2 inches apart. Bake for 13 to 15 minutes, or until the sides are beginning to brown and the tops are firm.
Take the cookies out of the oven and let them cool on the cookie sheets for 5 minutes before putting them on wire racks to cool completely.