Start by prepping your carrots. Spread finely grated carrots on a parchment-lined sheet pan and dehydrate them in a low oven.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and the dried carrot shreds.

In a mixer, beat the unsalted butter and light brown sugar until light and fluffy. Add the maple syrup, egg, and vanilla extract, mixing until just combined.

Gradually mix in the flour mixture until combined. Fold in pecans and raisins by hand.

Wrap the dough and chill in the refrigerator for at least 1 hour.

Preheat your oven to 350°F and line baking sheets with parchment paper.

Scoop rounded balls onto the prepared baking sheets, leaving space between each. Optional: Roll each ball in shredded coconut.

Bake for 9-10 minutes, until edges are golden and tops look set but still soft.

While cookies cool, prepare the cream cheese frosting by beating together cream cheese and butter until smooth. Gradually mix in powdered sugar, vanilla extract, and a pinch of salt.

Once cookies are cooled, frost as desired. Store leftovers in an airtight container in the fridge.