Line a baking sheet with parchment paper and preheat oven to 375 degrees F.
In a large bowl, use an electric mixer to beat both sugars, egg, and butter. Mix until creamy.
Sift together flour, baking soda, cinnamon, and salt. Add dry ingredients into wet ingredients. Beat until batter forms.
Add shredded carrots and mix thoroughly.
Using a cookie scoop (or a ¼ measuring cup), scoop mounds of batter on a lined baking sheet, about 2 inches apart from each other.
Bake for 12-15 minutes and allow to cool before decorating.