Preheat oven to 325 and line a baking pan with aluminum foil. Spread the oatmeal on the pan and sprinkle with the cinnamon and nutmeg. Bake for 5 minutes. Allow to cool.

Add the oats to a food processor or blender and blend until smooth.

In a bowl, stir in the dry ingredients.

In a separate bowl, mix the wet ingredients and fold in the carrots and dry ingredients. Stir until combined. Cover the bowl in plastic wrap and chill 1 hour.

Spoon the dough onto a greased cookie sheet and bake at 325 for 15 minutes. Cool.

Mix icing ingredients together and spread on cooled cookies.