Celebrate SPRING with all the flavors of a carrot cake but in cookie form with a cream cheese filled carrot cake cookie. A chewy oatmeal raisin cookie with carrot cake spices, delicious on it's own, but even better when sandwiched between a tangy sweet cream cheese frosting.
With an electric mixer, beat butter and sugars on medium speed until light and fluffy. Add eggs and vanilla and beat until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Gradually add to butter mixture mixing until just combined. Mix in oats, carrots and raisins. Chill for at least 1 hour, until firm.
Preheat oven to 350º and line cookie sheets with parchment paper.
Using an ice cream scoop, shape dough into balls using about 1-2 tablespoons of dough. Place on cookie sheets and bake for 12-15 minutes. Let cool completely on a wire rack.
FROSTING: Use a hand mixer to beat the cream cheese until smooth, add butter and beat until well blended. Add powdered sugar and vanilla and continue beating until smooth.
Place as much frosting as you like on half of the cookies and sandwich them together.
Barbara's Notes + Tips
Use the small holes of a box grater to grate the carrots, don't use pre-grated carrots and they are too thick.
You can just frost each cookie instead of making them into sandwich cookies.
These freeze great and since they're a chewy cookie they don't take long to thaw.
Keep these in the refrigerator or freezer since they have a butter and cream cheese frosting.
If your cream cheese is not at room temperature, cut it into small pieces and it wont' take as long to soften.