Heat oven to 350 degrees F. In large bowl, whisk melted butter, sugars and egg yolk. In separate medium bowl, whisk flour, cinnamon, ginger and salt. Stir flour mixture into butter mixture to combine. Stir in oats, carrots, pecans and raisins just until dough forms. Cover and refrigerate 30 minutes.

Roll dough into 1 1/2-inch balls. Space 2 inches apart on parchment paper-lined baking sheets. Flatten slightly Bake 12-18 minutes until set and lightly golden. Transfer to wire rack to cool completely.

In small bowl, beat remaining butter, cream cheese and powdered sugar on medium speed until smooth. Beat in vanilla and heavy cream until slightly lightened.

Pipe or spread frosting on the cooled cookies.