1. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together butter and sugars for 2-3 minutes until lightened in color and fluffy. Do not cut this step short!
2. Add the egg and the vanilla and keep mixing to combine. Turn off mixer and scrape down sides of the bowl before moving to next step.
3. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Whisk to fully incorporate.
4. Add the flour mixture to the butter mixture and beat on low until just combined.
5. With the mixer still on low, add the oats, coconut, raisins, carrots and walnuts.
6. Place dough in the refrigerator to chill. At least 2 hours chilling time is recommended.
7. Preheat the oven to 350. Line two baking sheets with parchment paper.
8. Scoop the dough into evenly sized mounds and place a couple inches apart on the cookie sheets. I used a tablespoon to scoop it out and rolled it into balls by hand. They were probably about 1 1/2 inches in diameter.
9. Bake for 10-12 minutes, until set around the edges but still soft in the center. You may want to rotate your cookie sheets halfway through cooking or bake one sheet at a time to ensure even cooking. I usually go with one at a time.
10. Let the cookies cool for a few minutes on the baking sheet and then transfer to a wire rack.

FOR THE FROSTING

1. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the cream cheese and butter.
2. Once incorporated, slowly add the powdered sugar and vanilla. Keep mixing until light and fluffy.

Note: I had JUST enough icing with these ratios. If you want to really spread it on thick then I recommend doubling the frosting.