In a mixer, mix the following ingredients until smooth and fluffy: 1 cup powdered sugar, 1/4 cup room-temperature unsalted butter, 8-ounce brick Philadelphia Cream Cheese, 1 tablespoon heavy whipping cream, 1/8 teaspoon vanilla extract, 1 teaspoon orange zest, and 2 1/2 tablespoons lemon juice.
Line a large baking sheet with parchment paper or spray with nonstick spray. Preheat oven to 350 degrees F.
Beat 1/2 cup sugar, 1/2 cup brown sugar, 1 tablespoon molasses, 1 tablespoon coconut oil, and room-temperature butter until smooth.
Add 1 cup carrots and 1 egg to the mixture, and beat until uniform.
Mix in 1 1/2 cups self-rising flour, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground ginger, pinch of nutmeg, 1/2 cup chopped pecans, 1/2 cup raisins, and 1/4 cup oats until you get a uniform batter.
Using an ice cream scoop (for bigger cookies, use a full-size scoop; for smaller cookies, use a smaller scoop), drop batter on baking pan 1 inch apart.
Bake cookies for 20 minutes, and then cool on racks. Once cookies are cooled, spread frosting on each and top with crushed pecans and orange zest. Serve and enjoy!