Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract and beat until well combined. Next, add the shredded carrots. Mix until combined.

Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins.

Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

While the cookies are cooling, make the cream cheese glaze. Mix together the cream cheese, powdered sugar, milk, and vanilla extract in a medium bowl. Using a spoon, drizzle the glaze over the cooled cookies. Let cookies sit until glaze hardens up. Serve!

Note-you can use whole wheat flour or all-purpose flour instead of white whole wheat flour. Use the same amount.