1 c. packed light brown sugar
1 c. granulated sugar
1/2 lb. (2 sticks) unsalted butter (at room temperature)
1/4 c. coconut
2 large eggs (at room temperature)
1 tsp. pure vanilla extract
2 c. all-purpose flour (plus more for flattening cookies)
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1 1/2 tsp. ground ginger
2 c. old fashioned oatmeal (rolled oats)
1 1/2 c. finely grated carrots (about 3 large carrots)
1 c. raisins or currants
1/2 c. walnuts

Preheat oven to 350°F. Have ready 2 baking sheets lined with parchment paper; set aside.

In an electric mixer fitted with the paddle attachment, combine sugars and butter; beat on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla and beat on medium speed until well combined.

In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg and ginger; stir to combine. Gradually add flour mixture to butter mixture; mix on low speed until just blended. Mix in oats, carrots and raisins. Chill until firm, at least 1 hour.

Shape 1 tablespoon of dough into a ball and place on prepared baking sheet 2-inches apart. (Shape into nicely rounded balls.)

Bake until browned and crisp, 12 to 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, spread Cream Cheese Frosting onto cookie. Sandwich together with a second cookie.

Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese
1/2 c. (1 stick) butter
1 c. confectioners' sugar
1 tsp. vanilla
1/2 tsp. almond extract

Mix together and spread between two cookies.