Day 3 of National Cookie Week and these are my favorite! I love carrot cake, so naturally, I love a Carrot Cake cookie, especially the cream cheese frosting. And, they are surprisingly easy. Please note, these cookies have the consistency of cake, so they will be softer. It is imperative that you allow them to cool completely before attempting to frost them. The frosting I chose is very mild. If you want to ramp up the sweet, try using some powdered sugar in the mixture.
- 1 cup and 2 tablepspoons all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1/3 cup plus 2 tablespoons packed light brown sugar
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup coarsely grated carrots (2 medium)
- 1 scant cup walnuts (3 ounces), chopped
- 1/2 cup raisins (2 1/2 ounces)
- 8 ounces cream cheese
- 1/4 cup honey
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.