Preheat oven to 350°. Grease a baking sheet or line it with parchment paper.
In a large bowl, stir together oats, almond meal, shredded coconut, baking powder and salt.
In a small bowl combine applesauce, maple syrup, coconut oil, and vanilla extract. Add contents of small bowl to large and stir thoroughly.
Fold in shredded carrot, raisins and walnuts. Scoop 1-2 tbs of batter to form each cookie.
Bake for 12-14 minutes.
To prepare frosting, stir together cream cheese, maple syrup and vegan butter. Spread or drizzle over cookies and top with extra chopped walnuts and shredded coconut.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/03/19/carrot-cake-oatmeal-cookies-vegan-gluten-free/