Preheat oven to 350 degrees F. Line cookie sheet with non stick tin foil, and spray lightly with Pam.
In a large bowl, mix butter, brown sugar, and white sugar until light and fluffy.
Add vanilla, eggs, baking soda, cinnamon, and salt.
Gradualy add in flour a little at a time until just combined. Do not over mix.
Fold in the carrots, coconut ,raisins and oatmeal.
Using a medium cookie scoop(I like this one), place batter on prepared pan.
Bake for 15-17 minutes, or until golden brown. Cool completley on cookie sheet.
For the Frosting
In a large bowl, combine all frosting ingredients until smooth.
Drizzle or spread over cooled cookies. Sprinkle with pecans and enjoy!
Carrots: Avoid pre-shredded carrots from the produce section of your grocery store. Shred them yourself use the section of your box grater with the smallest holes. You can also use a food processor if you have one in your home.
Pecans: Pecans are traditional on top of carrot cake, but walnuts would also be tasty.
Do not over mix: Mix the dough just until you can no longer see flour specks. Overmixing will lead to a tough dense cookie.
Use a cookie scoop: Use a cookie scoop for perfectly sized cookies every time.
Do not over bake: Bake until the edges are golden brown and the centers are just beginning to set. The center will continue to bake as the cookies cool on the pan.
Drizzle icing using a food-safe squeeze bottle, or spread using a knife for sandwich cookies.
Store in the refrigerator. Freeze baked cookies or unbaked dough for up to 3 months.