Preheat the oven to 190°C/375°F/Gas mark 5
Cream together the brown sugar, butter, vanilla and sour cream. Beat until fluffy. Mix together the flour, oats, baking powder, salt, cinnamon and cloves. Fold into the creamed mixture. Stir in the carrots and raisins.
Drop by teaspoonfuls onto greased cookie sheets. Bake for 8 to 10 minutes or until light golden brown. Remove from cookie sheets; cool completely.
In small bowl, beat the icing sugar/confectioner's sugar and enough orange juice for desired spreading consistency. Ice the cookies when they are cooled completely.
