To begin, preheat your oven to 350. Line two pans with parchment paper (or spray with non-stick spray).
To a large mixing bowl, add your butter, brown sugar, and applesauce and cream them together with a mixer, for a minute (or till creamy). Add your vanilla and egg and briefly blend in. Then add your flour, baking soda, salt, cinnamon, ginger, and nutmeg and stir everything together till you have one smooth cookie dough. Add your oats, carrots, walnuts, coconut and raisins and fold them into your batter. Let the dough rest for 10 minutes.
Using a large cookie scoop, scoop the dough onto your pans, evenly spaced apart (with no more than 12 cookies per pan). Press each cookie down so it's flat. Bake in the oven for 14-16 minutes, or till the edges and top are set.
Let cool entirely before spreading frosting across the tops.
To a large mixing bowl, add your butter, cream cheese, and vanilla and beat them together with a mixer till smooth. Add your powdered sugar, one cup at a time, and slowly mix it in. It may take a couple minutes till the frosting blends together smooth.
Spread across the tops of your cooled cookies. Add sprinkles if you'd like.
Devour!
Stored in an airtight container in the fridge, these cookies last about a week (or about 1-2 days on the counter). Store them with parchment paper in between the layers of cookies, so the cookies don't stick together.