Pre-heat the oven to 160C fan-forced and line two baking trays with baking paper.

In the bowl of an electric mixer, beat the butter for 30 seconds.

Add the sugars, baking powder, baking soda, cinnamon and salt and beat them through.

Beat through the eggs, orange peel or essence and vanilla.

Add the flour and beat it through then add the coconut, oats and carrot and beat them through until they are mixed in.

Using a teaspoon of dough at a time, spoon the batter onto the trays leaving a couple of centimeters between each one.

Bake the biscuits for 12-14 minutes or until they start to turn golden.

Leave the biscuits to cool on the trays for a couple of minutes and then transfer them to wire racks to cool.

To make the icing, beat the cream cheese, butter and vanilla until smooth and fluffy then slowly add the icing sugar and beat until it is spreadable.

Spread the cooled biscuits with cream cheese icing.

Biscuits will keep for about 3 days stored in an airtight container.

Un-iced biscuits can be frozen for up to 3 months.