In a large bowl mix together flour, baking soda, cinnamon, cloves, nutmeg and salt.
In a second bowl whisk together your eggs, sugars, canola oil, baby carrot food, vanilla and green lentils. Stir in coconut and carrots.
Pour wet ingredients into dry and mix well to combine.
Use a small cookie scoop or a large rounded tablespoon to drop the dough onto the baking sheets. It is important they are uniform in size and shape. Space 1 inch apart.
Bake for 10-12 minutes or until a toothpick inserted into the center of cookie comes out clean and it lightly springs back when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
Once cooled, ice with cream cheese icing.
To making cream cheese icing, beat together 1/4 cup softened butter, 1 8 oz block of softened cream cheese, 1 tsp vanilla, pinch of salt and 2 1/2 cups icing sugar.