Place the finely grated carrot into a fine mesh sieve and squeeze it, getting rid of as much liquid as possible. Leave the squeezed, grated carrot in the sieve while you start to make the dough

In a medium bowl or food processor, place the butter, ground ginger, ground cinnamon, salt and sugar. Cream or blend the ingredients together until well mixed

Add in the grated carrot, desiccated coconut, cornflour and flour and mix again until combined. Stir in the raisins then tip the dough out onto a piece of baking paper. Cover with a second piece of baking paper and roll the dough out to 6mm thick then chill for at least 30 minutes

Preheat the oven to 160°C/gas mark 3

Remove the top layer of baking paper and use a circular cutter (3 or 4 cm diameter) to cut out the biscuits. Transfer the biscuits to a baking tray lined with baking paper and bake for 12-15 minutes until golden around the edges. Leave to cool while you make the filling

Gradually cream the icing sugar into the coconut oil in a small bowl. Mix in the vanilla and 1 teaspoon of cream cheese. If the mixture is too firm, add the other teaspoon of cream cheese and mix in. Chill until needed

To assemble, use the filling to sandwich together the shortbread biscuits