3/4cupcarrotfinely grated, packed, from about 1 large carrot
2Tbspraisinsvery finely chopped
3/4cuppecansvery finely chopped
2ozcream cheeseat room temperature
2ozunsalted butterat room temperature
1/4 - 1/3cupicing/confectioners' sugar
2Tbsppecansvery finely chopped
*Note: Grate carrots very finely. If you are using a box grater, don't use the largest holes, but the second largest, to make a finer shred. Likewise, be sure to very finely chop the pecans and raisins.
In a large bowl, whisk together the melted butter, brown sugar, white sugar and egg yolk. In a separate bowl, whisk together the flour, ginger, cinnamon and salt. Stir the dry mixture in to the butter mixture until combined. Mix in the rolled oats, carrots and raisins. Cover bowl with plastic wrap and refrigerate 30 minutes.
Preheat oven to 350F.
Roll chilled dough in to 1 1/2-inch balls. Roll balls in chopped pecans and place on a parchment lined baking sheet about 2-inches apart.
Bake in preheated oven for 10 minutes. Remove from oven and using a the bottom of a measuring tablespoon, press in to cookies to make a crater/indentation in the middle of each cookie. Return cookies to oven and bake a further 10-13 minutes, or until starting to turn golden in spots. Remove from oven and transfer to a cooling rack to cool completely.
Prepare icing by beating together the butter and cream cheese. Beat in 1/4 cup of the icing sugar. Taste and add a bit more icing sugar, if you'd like it a little sweeter. Using a piping bag with a round tip (or simply use a small spoon to place it), pipe a small dollop of icing in the indentation of each cookie. Sprinkle icing with a bit of finely chopped pecans.