In a large mixing bowl, combine grated carrots, oats, and warm spices with the all-purpose flour. In a separate bowl, cream softened butter and brown sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time, beating well after each addition until the mixture is smooth and fully incorporated.

Gradually add the dry mixture into the wet mixture, stirring gently just until combined. Avoid overmixing.

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

Using a cookie scoop or a tablespoon, drop spoonfuls of the dough onto the prepared sheets, leaving space between each cookie.

Bake for 12-15 minutes, until the edges turn golden and the centers are set. Remove and let sit for about 5 minutes before transferring.

Transfer cookies to a wire rack to cool completely.

In a mixing bowl, whip together softened cream cheese and powdered sugar until smooth and creamy.

Once cookies are completely cool, spread a generous layer of frosting on the bottom of one cookie and press another cookie on top.