Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.

In a large mixing bowl, mix 1 cup of Greek yogurt and 3/4 cup of brown sugar until light and fluffy. Add in 2 eggs one at a time, then stir in 1 tablespoon of orange zest, 1/4 cup of orange juice, and 1 teaspoon of vanilla extract.

In another bowl, whisk together 1 3/4 cups of whole wheat flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Gradually add this to the wet mixture.

Fold in 1 1/2 cups of finely grated carrots and 1 cup of dried cranberries until well combined.

Scoop rounded tablespoons of batter onto the prepared cookie sheet, spacing them about 2 inches apart.

Bake for 8-10 minutes until edges are lightly golden. Remove from oven and let cool.

Prepare a glaze by mixing 1 cup of powdered sugar with 2 tablespoons of orange juice and 1 teaspoon of orange zest. Drizzle over cooled cookies.

Enjoy immediately or store in an airtight container for up to a week.