Ingredients
- 1 cup Light brown sugar
- 1 cup sugar
- 1 cup unsalted butter, softened
- 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. ground nutmeg
- 1/2 tsp. ground ginger
- 2 cups old-fashioned rolled oats
- 1-1/2 cups finely grated carrots
- 1 cup raisins
Preparation
Step 1
Preheat oven to 350*F. In bowl of an electric mixer, combine sugars and butter and beat on medium speed until light and fluffy. Add eggs and vanilla and beat until well-mixed. In a large bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. On low speed, gradually add dry ingredients to butter mixture until well-blended. Mix in carrots raisins and oats. Chill for about an hour or until firm, shape one tablespoon of dough into a ball, and place on parchment lined baking sheets, two-inches apart. Bake 12 to 15 minutes until browned, and rotate half-way through. Cool.
Cream Cheese Frosting
1 lb.Cream Cheese, room temperature
3/4 lb. unsalted butter, room temperature
1-1/4 lbs. powdered sugar, divided in thirds
1-1/4 tsp. vanilla extract
1 tsp. almond extract
Combine cream cheese and butter in a bowl of an electric mixer and mix until smooth. Add powdered sugar 1/3 at a time, ensuring mix is combined and smooth before adding the next batch. Add the almond and vanilla extract.
To prepare Whoopie Carrot Cakes w/Cream Cheese Frosting:
Once cooled, spread approximately two tablespoons of frosting on one flat side of a cookie. Sandwich another cookie on top. (Flat sides together w/frosting). Serve.