Preheat the oven to 350°F / 175°C. Double up two baking sheets and line the top one with parchment paper.

In a small bowl, whisk together the whole-wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

In a food processor, chop the carrots, coconut, and pineapple until they are pulsed into fine pieces, but not pureed. Add the butter and honey, pulsing several times until uniform. The mixture may not look entirely smooth at this point, but try to get it as evenly mixed as possible. Scrape down the bowl of the food processor bowl.

To make sure everything is evenly mixed, add the egg and vanilla and pulse to combine.

Mix in the flour mixture by pulsing the machine several times until just combined. Don't overmix.

Remove the blade from the food processor bowl and use a rubber spatula to fold in the currants and dried pineapple.

Scoop the dough into six cookies using a 2-40 (1½-tablespoon) portion scoop onto the prepared baking sheet. Make sure there are 2 inches of space between the cookies. Dip your finger in water and gently flatten the tops of the cookies to make disks ¾ inch / 1.3cm thick.

Bake, one doubled-up sheet at a time, in the middle of the oven for 20 to 25 minutes, until golden brown.

Slide the parchment paper onto a cooling rack and allow the cookies to cool completely before filling.

To make the frosting, mix together the cream cheese and honey until smooth. Stir in the vanilla, lemon zest, and salt. The filling can be made ahead and stored in the refrigerator.

Spread or pipe the frosting onto half of the cookies and use the remaining cookies to top the filling to make a cookie sandwich.

Softer texture: room temp for 30 minutes.