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

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.

Using an electric mixer, beat oil and sugars until light and creamy (about 5 minutes).

Beat in eggs and vanilla extract, scraping down the sides as needed.

Gradually mix in the dry ingredients until just combined. The dough will be thick.

Fold in grated carrots, pecans, and coconut.

Using a tablespoon scoop, drop cookie dough 2 inches apart onto the prepared baking sheets.

Bake for 8-12 minutes or until the cookies spring back when gently pressed.

Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Pipe or spread a generous amount of cream cheese frosting on the flat side of a cookie and sandwich with another cookie.