• Preheat oven to 350 degrees and line a cookie sheet with parchment paper
• Using a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt
• Using a standing mixer, beat together the butter, brown sugar, and sugar until light and fluffy
• Beat in the eggs, one at a time until combined after each egg
• Beat in the vanilla until combined
• Gradually beat in the dry ingredients into the wet until combined
• Fold in the carrot, coconut, raisins and oatmeal with a rubber spatula until combined
• Using a cookie scoop, scoop out mounds of dough onto the cookie sheet
• Bake for 15-17 minutes or until lightly golden
• Allow to cool completely before baking off the remaining cookie dough

Make the Icing

• Using a large bowl and hand mixer, beat together the cream cheese, powder sugar, milk and vanilla until combined and smooth
• Scoop the icing into the squeeze bottle
• Drizzle icing over cooled cookies and sprinkle with chopped pecans
• Allow the icing to harden for 1 hour before enjoying!