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1
Line two baking sheets with parchment paper.
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2
In an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes.
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3
Add eggs and vanilla, and beat on medium speed until well combined.
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4
Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.
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5
Gradually add flour mixture to butter mixture; mix on low speed until just blended.
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6
Mix in oats, carrots, and raisins.
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7
Chill until firm, at least 1 hour.
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8
Preheat oven to 350F.
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9
Shape tablespoons of dough into balls, and place on prepared baking sheets, spacing 2 inches apart.
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10
Bake until browned and crisp, 12 to 15 minutes, rotating halfway through.
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11
Transfer to a wire rack to cool completely.
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12
Using an offset spatula, spread about 2 teaspoons of frosting onto flat sides of half the cookies.
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13
Sandwich together with remaining cookies.
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14
Cookies can be refrigerated in airtight containers up to 3 days.
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15
Place cream cheese in a mixing bowl.
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16
Using a rubber spatula, beat cream cheese until smooth.
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17
Gradually add butter and continue beating until smooth and well blended.
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18
Sift in confectioners sugar and continue beating until smooth.
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19
Add vanilla and stir to combine.
