In a medium bowl, combine the vegan cream cheese, powdered sugar, and softened vegan butter. Beat the ingredients together using a hand mixer until the mixture is smooth and creamy, about 2-3 minutes. Once well blended, cover the bowl and chill the frosting in the fridge for at least 30 minutes to enhance its spreadability.

Preheat your oven to 350°F (175°C) while you prepare the cookie dough.

In a small bowl, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create your flax egg. Stir the mixture well, then let it sit for about 5 minutes until it thickens.

In a large mixing bowl, whisk together the prepared flax egg, brown sugar, softened vegan butter (or coconut oil), and vanilla extract. Stir in the shredded carrots until evenly incorporated.

Add baking powder, almond flour, and ground oats to the wet ingredients, mixing gently until just combined. Fold in the chopped walnuts.

Use a cookie scoop to drop portions of dough onto the prepared baking sheet, flattening each slightly. Bake for 15-18 minutes or until golden.

Allow the cookies to cool on the baking sheet for about 10 minutes before frosting half of them with the chilled vegan cream cheese frosting.

Sandwich the remaining cookies on top, creating delightful treats.