Preheat your oven to 350°F (175°C) and line your baking sheets with silicone mats or parchment paper.

In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg.

In a large mixing bowl, cream the unsalted butter with granulated sugar and light brown sugar until fluffy and well combined.

Gently fold in the shredded carrots into the butter and sugar mixture.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the lined baking sheets.

Bake for 11-13 minutes until edges are golden and tops are slightly underdone, then let cool briefly before transferring to wire racks.

Prepare the frosting by beating the cream cheese until smooth, then add the room temperature butter, powdered sugar, and vanilla extract.

Once cooled, frost each cookie generously with the cream cheese frosting and add colorful sprinkles if desired.