• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking soda, and salt until evenly combined.
• In a large bowl, use an electric mixer to beat the unsalted butter with the brown and white sugars until the mixture is pale and fluffy, about 2 to 3 minutes.
• Add the eggs one at a time, mixing after each addition, then stir in the vanilla until incorporated.
• Fold the grated carrots into the wet mixture so they are distributed evenly throughout the batter.
• Add the dry ingredient mixture to the wet ingredients in batches, stirring gently until just combined—avoid overmixing.
• Gently fold in the golden raisins and rolled oats until evenly dispersed.
• Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 12 to 14 minutes, or until the cookie edges are lightly golden and the centers appear set.
• Allow cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Frosting:

• In a bowl, beat the softened cream cheese and salted butter together until smooth and lump-free.
• Gradually add the powdered sugar and vanilla, and mix until the frosting is creamy and spreadable; add a pinch of salt if desired to balance sweetness.
• Once the cookies are completely cool, spread a layer of cream cheese frosting on each cookie and serve.