Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
Cream together butter and both sugars until light and fluffy, about 5 minutes on medium speed in a stand mixer. Beat in eggs and vanilla. Stir in flour mixture until almost combined. Stir in carrots. Stir in pecans and raisins until just combined.
Drop 1 ½ T portions of the dough on baking sheet about 2 inches apart.
Bake 10-12 minutes until set and still soft to the touch.
Cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
Make the frosting. Beat together cream cheese and butter until well mixed. Beat in orange zest. Beat in vanilla and powdered sugar.
Frost cookies. I use a Ziploc bag with a corner cut off to make a makeshift pastry bag.
Store in an airtight container with parchment between the layers of cookies.
