In a mixer bowl, blend margarine, sugars, salt and vanilla on low speed until light and fluffy. Add eggs, one at a time.

Sift in flour, baking soda, baking powder, and cinnamon. Mix on low speed until just combined. Stir in oats, coconut and carrots by hand.

Chill dough for at least 30 minutes, until firm.

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and scoop dough using tablespoon, spacing them one and a half inches apart. Bake for 12 to 15 minutes, until golden brown. Allow cookies to cool.

Beat cream cheese with icing sugar. Add milk slowly until it reaches a frosting consistency. (You may need to add more milk, but do not make the frosting too loose.) Stir in vanilla.

Pipe or spoon frosting between two cookies. Store in refrigerator.