In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, lemon juice and vanilla, beating until smooth. Cover; refrigerate 30 minutes or until spreading consistency.
Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, toss together carrots, brown sugar, ginger and cinnamon. Stir in raisins.
Crumble cookie dough into pieces; stir into carrot mixture until well combined. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
Bake 15 to 18 minutes or until edges are crisp. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
For each sandwich cookie, spread 1 tablespoon chilled cream cheese filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.