Carrot Cake Cookies 

Preheat oven to 350°F

In the bowl of an electric mixer fitted with blade attachment, add the cream cheese and coconut, beat on high until smooth

Scrape down the sides of the bowl with a rubber spatula

Add the white and brown sugar, beat on high until fluffy

Add eggs 1 at a time, beat

Add vanilla extract, mix

Add the carrots, mix until just combined

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt

Slowly add the dry ingredients to the wet ingredients in the mixer

Mix until just fully combined

Fold in the pecans, raisins and coconut

Line 2 large baking sheets with parchment paper

Using a cookie scoop*, scoop the cookies onto the baking sheet, make sure they are evenly spaced

Place trays in the oven and bake for 14-16 minutes

Allow to cool completely on a cooling rack

Cream Cheese Frosting

In the bowl of an electric mixer fitted with a blade attachment, add the cream cheese and butter

Cream together on high until smooth

Add the vanilla extract and salt, beat

Slowly add the powdered sugar, frosting should be thick enough to hold a soft peak

Once the cookies are cool, frost the tops with a thick coating of frosting

Decorate with some coconut or a pecan in desired