1. Add both sugars and the butter to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. In a second bowl, combine spelt flour, rolled oats, desiccated coconut, baking soda, cinnamon, cardamom, and salt. Add together with the shredded carrots and raisins to the large bowl and fold in with a rubber spatula. The dough can be a bit crumbly, but should stick together if you press it down. Set aside and let it sit for about 10 minutes.

2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Use a large cookie scoop* and place portions of the dough with some space in between on the baking sheet – the cookies spread a bit. If you could not get everything onto one baking sheet, bake more in a second round. Do not overcrowd the baking sheet.

3. Bake the cookies until golden for about 14-16 minutes – there should not be any wet spots anymore. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. If you are not happy with the shape of the cookies, you can use a large round cookie cutter and swirl the cookies inside that cookie cutter while still on the baking sheet to give them a nice round shape. This only works when the cookies are fresh out of the oven and still hot and pliable.

4. For the glaze, mix confectioners’ sugar with cream cheese, a bit of milk and vanilla extract. Drizzle the cookies with the glaze and let dry before serving.