Preheat the oven to 350 degrees F

Cream the butter, sugar and brown sugar together, using an electric mixer.

Then, add in the eggs one at a time, beating the mixture between the addition of the two eggs. 

Add in the orange extract (if using) and vanilla extract and beat well.

Then add in 1/2 cup of the flour and mix lightly, repeat till all the flour is added.

Add in the oats, baking powder, baking soda, cinnamon, cardamom, and ginger and mix and set the electric mixer aside

Using a wooden spatula, mix in the grated carrots, candied ginger bits, walnut bits and raisins.

At this point, scoop spoonfuls of the dough, roll into balls (made 30 balls for me, but how many you get will depend on the size of the balls) and place in a covered bowl and place in the refrigerator to chill for about an hour.

If you are baking the whole batch, line 3 baking trays with parchment paper, place the balls with about an inch between each (3 per row) on them and bake for 11-12 minutes till cookies are a bit puffed up and golden. The cookies will be soft at this point but will harden and become chewier as they cool.

*If you are not baking the whole batch, the Carrot Cake Cookie Dough Balls can be stored in the fridge for upto two weeks and you can bake the quantity you'd like during this time.

When cookies cool completely, sprinkle Cream Cheese Drizzle on them and enjoy. 

**If you decide to bake the whole batch and have leftovers after you have shared as many as you can, the leftovers can be stored in the freezer for about two weeks or so.