• Preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
• Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, ¾ teaspoon nutmeg, and 2 tablespoons ground cinnamon in a medium-sized bowl. Set aside.
• Use an electric or stand mixer to cream together ½ cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar, and 1 tablespoon vanilla extract in a large bowl until combined. Add 2 large eggs one at a time, mixing between each egg.
• Stir in 1 (8-ounce can) crushed pineapple, 1 cup shredded carrots, and 1 cup raisins. Stir in dry ingredients. Mix in 1 cup chopped walnuts, if desired.
• Use a medium cookie scoop to scoop the dough into balls about 2-3 tablespoons each onto the prepared baking sheets, leaving 2 inches between them. Bake for 15-20 minutes or until bottoms are beginning to brown. Allow cookies to cool completely before frosting.

Cream Cheese Frosting

• Beat the softened 4 tablespoons unsalted butter, and 6 ounces cream cheese, on medium speed with a hand mixer or stand mixer for 1-2 minutes, until smooth and creamy.
• Add 1 teaspoon vanilla extract, 2 cups powdered sugar, and 1 pinch salt and mix on low until incorporated. Increase the speed to high and beat for a couple of minutes until smooth. You may separate a small amount of frosting to tint green and orange to pipe carrots or just leave it all white. Use a spoon or a knife to spread frosting over each cooled cookie.