Place butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium-high speed until smooth and well creamed, scraping down the bowl of the mixer as needed.
Next, add eggs, one at a time, until combined. Scrape down the bowl, and add the vanilla and mix until just combined. Meanwhile, in a medium bowl, combine flour, cinnamon, ginger, nutmeg, cloves, salt, and baking soda. In a separate bowl, stir together the carrots, pecans, and raisins.
Add the flour mixture to the butter mixture, and mix on low until just combined. Scrape down the bowl, and add the carrot mixture. Mix on low until just combined. Remove from the mixer, and scrape the bottom of the bowl, ensuring the mixture is well combined.
Line a baking sheet with parchment paper, and scoop cookies onto parchment paper, using a 2 TBSP sized scooper. Place the cookies in the freezer to harden for 1-2 hours.
When ready to bake, preheat the oven to 375°F. Remove the cookies from the freezer, and place on parchment lined baking sheets, alternating rows, so the cookies are offset, creating 2 inches between each cookie dough ball.
Place the cookies in the oven and bake for 12-15 minutes, rotating halfway through baking. Repeat with remaining cookies. Once the cookies are baked, let cool on the baking sheet for 5 minutes before moving to a wire cooling rack to cool completely.
While the cookies bake, make the icing. Place the cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Beat on high until smooth and add the butter. Beat on high until well combined, and then add the powdered sugar, vanilla extract, and salt. Mix on low, just until the sugar is incorporated. Stop the mixer, and scrape down the bowl to ensure all the butter and cream cheese is incorporated. Turn the mixer on high, and let whip for 2-3 minutes, or until light, fluffy, and pipeable.
Remove from the mixer, and place in a piping bag. Cut the tip of the piping bag, about ½ inch up. Pipe frosting on the inside of half the cookies. Top the frosting with the other half of the cookies. Store in the refrigerator if not eating right away. Remove from the refrigerator at least 1 hour before serving. ENJOY!