Sift together first 5 ingredients into a large bowl. Set aside.
In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs, then vanilla extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in the carrots, raisins, and pecans until well blended.
Using a standard ice cream scoop (2 oz), or rounded tablespoons, drop dough onto an un-greased baking sheet.
For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-size cookies, bake 12-14 minutes. After one minute, transfer from pan to wire rack to cool.
After cookies have cooled, drizzle cream cheese glaze over cookies with a spoon, or pipe the glaze over the cookies using a pastry bag and small decorator tip.