Carrot cookies:
1 cup unsalted butter room temperature
1 cup packed brown sugar
1 cup sugar
2 lg. eggs room temperature
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 cups old fashioned rolled oats
1 1/2 cups finely grated carrots (about three large)
1 scant cup golden raisins
Cream butter and sugar until light and fluffy. Add eggs and vanilla beating for 1-2 minutes. Sift dry ingredients and then add to wet. Then add oats, carrots and raisins until combined.
Chill dough until it is firm overnight (crucial step so the cookies don't spread too much when baking).
Drop by tablespoon onto parchment lined cookie sheet, only 9 or so per sheet. Bake for 12-15 minutes rotating halfway through.
Cream cheese frosting:
8 oz. cream cheese at room temperature
1/2 unsalted butter
1 cup powdered sugar
1 tsp. vanilla
Cream until desired consistency is reached.
Frost half of the cookies and sandwich with another cookie.
