Preheat the oven to 350 degrees F.

With a stand mixer, cream the butter, brown sugar, and white sugar, until light and fluffy. -Then add eggs and vanilla, mix until well incorporated. -Add the flour, oats, baking soda, baking powder, cinnamon, and salt. Mix with wooden spoon. Do not over mix, just until the flour is incorporated. -Stir in the carrots, coconut, and walnuts.

Drop the dough by the tablespoon, 2 inches apart, onto the prepared cookie sheet. This is easiest with a 1 tablespoon sized cookie scoop. The dough will be very sticky.

Bake the cookies for 12-16 minutes, just until the edges are starting to brown and the tops don’t look shiny anymore.

Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Once the cookies are cool, make the frosting. Whisk all ingredients until you have a smooth frosting

Place a good chunk of frosting on one of the cookies and press them together gently to spread the frosting out between them. Don't go skimpy, or you will have a lot of icing left:)

NOTE, You can replace the walnuts with raisins as well. Also make sure to grate the carrots finely (with the small holes on a box grater) as coarsely grated carrots, such as the ones you can buy pre-shredded at the grocery store, do not work well in these cookies. Measure out the grated carrot loosely, and avoid packing them into the measuring cup. Carrots packed in water, such as baby carrots, will not work well, as they will add too much moisture to the cookie dough.