If you like carrot cake with cream cheese frosting, then you will love these cookies. Slideshow: More Cookie Recipes
Preheat the oven to 350 °.
In a large mixing bowl cream the butter, sugars and eggs with an electric beater until well combined, about 2 minutes.
Add the carrot, flour, baking soda, vanilla, sea salt, cinnamon, allspice and nutmeg and mix until just combined. Add the oats, raisins and walnuts and combine.
Drop by heaping tablespoons onto an ungreased baking sheet, 9-12 cookies per sheet depending on how big you make your cookies.
Bake the cookies for 12-15 minutes, or until they are slightly brown along the edges but still soft in the center.
Remove from the oven and let cool on the baking sheet for 5 minutes then transfer them to a baking sheet to finish cooling.
In a medium-sized bowl cream together the cream cheese and butter. Add the powdered sugar in 2 additions and beat until well combined.
Once the cookies are completely cool spread the cream cheese frosting on their tops. You can also use a pastry bag to pipe the frosting onto the cookies for a neater appearance.
Store the cookies for up to 3 days in an airtight container in the fridge or freeze for up to 3 months.