In a medium sized bowl whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl or stand mixer with paddle attachment on cream butter and sugars together until light and fluffy. I beat mine for a good 3 minutes.
Mix in the egg, vanilla extract, and grated carrots.
Add in the dry ingredients and mix just until everything is combined.
Scoop 1.5 tbsp sized balls of dough, shape into a ball, and place on the cookie sheets 2 inches apart.
Bake for 8 minutes or until cookies are puffed up and bottoms are golden brown.
Let cookies fully cool to room temperature before icing.