Preheat the oven to 350 degrees F.

Line several baking sheets with parchment paper and set aside.

In a large bowl, or with a stand mixer, cream the butter, brown sugar, and sugar, until light and fluffy.

Add the eggs and vanilla and mix until well combined.

Add the flour, oats, baking soda, baking powder, cinnamon, and salt, and mix until combined.

Stir in the carrots, coconut, and raisins.

Drop the dough by the tablespoonful, 2 inches apart, onto the prepared cookie sheet. This is easiest with a 1 tablespoon sized cookie scoop. The dough will be very sticky. If you want the cookies to be smoother and more uniform, you can smooth the edges of the cookie dough balls with damp hands.

Bake the cookies for 9-10 minutes, just until the edges are starting to brown and the tops don’t look shiny anymore.

Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Once the cookies are cool, make the frosting. With an electric mixer, whip the cream cheese, butter, and vanilla, until smooth.

Add the powdered sugar slowly, whipping after each addition until the mixture is smooth.

Using a 1 tablespoon sized cookie scoop, place 1 tablespoon of frosting on the smooth side of a cookie and top with the smooth side of a second cookie, pressing them together gently to spread the frosting out between them.

Let the frosting set for 1-2 hours before serving.

Store the cookies between layers of wax paper in an airtight container in the fridge for 5-7 days.