These are like tiny inside-out carrot cakes, with the signature cream cheese frosting on the inside and spiced “cake” on the outside.
Recipe information
Yield
makes about 3 dozen
Ingredients
CREAM CHEESE FROSTING
Preparation
Step 1
Line two baking sheets with parchment paper. In an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
Step 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 speed until just blended. Mix in oats, carrots, and raisins. Chill until firm, at least 1 hour.
Step 3
Preheat oven to 350°F. Shape tablespoons of dough into balls, and place on prepared baking sheets, spacing 2 inches apart.
Step 4
Bake until browned and crisp, 12 to 15 minutes, rotating halfway through. Transfer to a wire rack to cool completely. Using an offset spatula, spread about 2 teaspoons of frosting onto flat sides of half the cookies. Sandwich together with remaining cookies. Cookies can be refrigerated in airtight containers up to 3 days.
CREAM CHEESE FROSTING
Step 5
Place cream cheese in a mixing bowl. Using a rubber spatula, beat cream cheese until smooth. Gradually add butter and continue beating until smooth and well blended. Sift in confectioners’ sugar and continue beating until smooth. Add vanilla and stir to combine.
