Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Step 2

In a medium mixing bowl combine the oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

Step 3

In a large mixing bowl using an electric mixer, beat the butter and the sugars together until fluffy. Add the egg, vanilla, coconut extract and carrots to the butter mixture. Beat on medium until blended. Scrape down the sides and bottom of the bowl and beat again until well mixed.

Step 4

Add ½ of the oat mixture to the creamed butter and carrot mixture. Mix on low speed just until blended. Repeat and blend until all oats are incorporated. Scrape down the sides of the bowl with a spatula and blend one more time to ensure all the flour and oats are incorporated. Fold in the raisins.

Step 5

Chill the dough for 30 minutes while preheating the oven. This step is optional, but recommended. The cookies won’t spread as much if the dough is chilled first.

Step 6

Using a cookie scoop, roll the dough into 1 ½-tablespoon balls and place on the prepared baking sheet 2 inches apart. Bake for 10 to 14 minutes or until the bottoms just begin to brown. Do not overbake. The cookies will flatten out a bit as they cool.

Step 7

Allow the cookies to rest for 5 minutes then remove to a rack to cool completely.

Step 8

Beat the butter and cream cheese together until blended. Add the powdered sugar and vanilla. Beat on medium until combined. Add 1 teaspoon of milk, if needed for desired consistency. Spread 1 teaspoon frosting on top of each cooled cookies. Immediately sprinkle with chopped pecans, one pecan half or decorate as desired.

Step 9

Refrigerate the cookies in a single layer.