On a baking sheet lined with parchment paper, arrange the shredded carrots in a single, thin layer. Place the sheet in your oven set to a low temperature (between 200-225℉/100℃) and allow the carrots to dehydrate for approximately 25-30 minutes. They should become dry and shriveled, shrinking to tiny shreds while retaining a hint of moisture. Use your fingers to break apart any clumps. The final yield of dried carrots should be about ½ cup (22g).

In a medium bowl, mix together the flour, baking soda, salt, and spices: cinnamon, nutmeg, ginger, and dried carrot shreds. Set this mixture aside.

In a mixing bowl with the paddle attachment, cream together the butter and brown sugar on medium speed for about 3 minutes, until the mixture is light and fluffy. Incorporate the maple syrup and mix until well combined. Next, add the egg and vanilla extract, scraping down the sides and bottom of the bowl as necessary.

Gradually add the flour mixture, beating on low speed just until combined. Then, gently fold in the pecans and raisins by hand to prevent over-mixing.

Wrap the cookie dough in plastic wrap and refrigerate for at least an hour. If the dough becomes too firm to handle, let it sit at room temperature for a few minutes to soften.

Preheat your oven to 350°F/180°C and line two baking sheets with parchment paper. Using a cookie scoop or spoon, drop rounded balls of dough (about 30g or 1.5 tablespoons each) onto the prepared sheets, leaving a 2-inch/5cm space between each cookie. If desired, roll the cookie dough balls in coconut before baking.

Bake for 10 minutes, or until the edges begin to brown. The cookies may look slightly underbaked but will continue to cook on the warm baking sheet. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.

In the bowl of an electric mixer with the paddle attachment, combine the cream cheese and butter. Beat on medium speed for 1-2 minutes until the mixture is smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt. Start mixing on low speed for 30 seconds, then increase to high speed for 1-2 minutes until the frosting is smooth and fluffy. For a thicker consistency, simply incorporate more powdered sugar.

You can store the frosting in an airtight container in the fridge for up to 3 days. Before using, allow it to reach room temperature, then whisk by hand for a few seconds until it becomes satiny and smooth. Alternatively, you can gently warm it in the microwave for easier spreading on your cookies.