Carrot Cake Sandwich Cookies

By gbvampy1

Basic Cream Cheese Frosting
1/2 cup butter, softened
8 ounces cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup rolled oats
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3/4 cup finely grated carrots (about 2 small)
• 1 large egg

Preparation

Step 1

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets