Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat.

Mix together room temperature butter, eggs, and melted coconut oil until well combined.

Using a spatula, stir in the carrot cake mix. The dough will be thick and sticky.

Stir in the packet of carrots (and raisins, if using) and white chocolate chips.

Use a cookie scoop to scoop the dough onto the prepared baking sheet.

Bake for 8 - 10 minutes. They may seem a little underdone, that's ok, remove them from the oven and let them sit for about 10 minutes.

Remove them from the baking sheet and let them cool completely on a wire cooling rack.

Beat cream cheese for one minute. Scrape down the bowl.

Beat in butter and mix until fluffy. Scrape down the bowl.

With the mixer on, slowly beat in powdered sugar. Scrape down the bowl.

Now, add in 1 tablespoon heavy cream, vanilla extract, and a pinch of salt. Scrape down bowl and beat in another tablespoon of heavy creamy if it's too thick.

Lastly, beat in toasted coconut.*

The warmed coconut will slightly thin out the frosting. Cover with saran wrap and place in the fridge to firm up.

Take one cooled cookie and flip it upside down.

Using a large cookie scoop, scoop chilled frosting on the cookie.

Take another cookie and place it on top!

Enjoy immediately or store in an airtight container in the refrigerator.

Take 5 seconds to rate this recipe below. We greatly appreciate it!