Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large mixing bowl, cream together 1 cup of softened unsalted butter with ¾ cup of brown sugar and ¾ cup of granulated sugar for 2-3 minutes until light and fluffy.

Add 2 large eggs and 2 teaspoons of pure vanilla extract to the mixture and mix until fully combined, about 1-2 minutes.

Sift in 2 cups of all-purpose flour, 1 cup of rolled oats, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 2 teaspoons of ground cinnamon, and a pinch of salt. Mix on low speed.

Fold in 1 ½ cups of finely grated carrots, ½ cup of unsweetened coconut, and 1 cup of California raisins.

Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheets, spacing about 2 inches apart.

Bake for 9-10 minutes until edges are golden and tops look set.

Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks.

Blend together 8 ounces of softened cream cheese, ½ cup of softened butter, and 1 teaspoon of vanilla extract until smooth. Gradually sift in 2 cups of powdered sugar, mixing until fluffy.

Frost the flat side of half of the cookies with cream cheese frosting, then sandwich them with the other cookies.

Let the frosted cookies sit for 1-2 hours to allow frosting to set.

Store cookies in an airtight container layered with wax paper.