Carrot Cake Cookies

More like inside-out carrot cake cookies, with the delectably creamy cream cheese frosting on the inside. These cookies are one of the few exceptions I make to include raisins in a cookie. Like white chocolate and a few other suspect ingredients, they do have their place in the baking world, and this is one of them. The cookies are so bendy soft, sweet and spicy, and the filling so creamy. You can wrap these individually and freeze them for a frozen summer treat as well, or just to make them last longer.

Be sure to read ahead - you need your butter and eggs room temperature, and the dough chills for an hour so make sure you have enough time.

Cookies:
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
2 cups old fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large)
1 cup raisins
Cream Cheese Frosting (see below)

1. Line 2 baking sheets with parchment. In an electric mixer beat butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium until well combined.

2. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; stir to combine. Gradually add flour mixture to butter mixture; mix on low until just blended. Mix in oats, carrots, and raisins. Chill until firm, at least 1 hour.

3. Preheat oven to 350. Place balls of dough on prepared sheets, 2 inches apart (they really spread!) Bake 12 to 15 minutes, rotating halfway through, until brown and crisp. Transfer to wire rack to cool completely. Spread about 2 tsp frosting onto flat sides of half the cookies. Sandwich together with remaining cookies. Can be stored in refrigerator in airtight container up to 3 days.

Cream Cheese Frosting:
8 oz. cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 tsp pure vanilla extract

Beat cream cheese and butter until smooth and well blended. Sift in confectioners' sugar and continue beating until smooth. Add vanilla and stir to combine.


Recipe from Martha Stewart's Cookies