In a large mixing bowl, beat together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract until smooth.

In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and a pinch of salt.

Gently fold in old-fashioned oats and finely grated carrots, then optional walnuts and raisins.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Portion out the dough onto the prepared baking sheets, leaving space for spreading. Bake for 10-12 minutes.

While the cookies cool, beat cream cheese until smooth, adding more vanilla extract if desired.

Once cooled, spread cream cheese filling on one cookie and sandwich with another. Refrigerate assembled pies for 30-60 minutes.