carrot cake whoopie cookies

 

Cookies
2 sticks (227g) unsalted butter, softened

1 cup light brown sugar
1 cup granulated sugar
2 eggs
3/4 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 cups old-fashioned oats
11/2 cups of peeled and grated carrots (from about 2 to 3 medium carrots)
1 cup raisins, soaked in warm water for 10 minutes and drained

Cream Cheese Icing
2 sticks (227g butter) unsalted butter, softened

11/4 cups icing sugar
2 tablespoons honey
12 ounces (340g) cream cheese, cut into pieces, softened

Cookies:
In the bowl of a standing mixer, beat together the butter with the brown sugar and granulated sugar until lightened, about 3 minutes. Slowly add the eggs one at a time, beating the yolk of the first egg until it’s incorporated before adding the second egg. Stir in the vanilla. 

In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Slowly mix the dry ingredients into the wet, then gently stir in the oats, carrots and raisins. Wrap the dough in plastic wrap and refrigerate for at least six hours or up to overnight. 
Preheat the oven to 325°. Scoop rounded tablespoons of the dough onto a parchment- lined sheet pan and bake for 10 to 12 minutes until lightly browned and set. Remove from the oven and set the cookies aside to cool.

Icing:
In the bowl of a standing mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Slowly beat in the honey and cream cheese until incorporated.

Spoon the frosting into a piping bag (or fashion one out of a plastic bag and cut a hole in the corner) and pipe the frosting onto half of the cookies; place the other cookies on top to create sandwiches. Serve immediately or store the cookies and frosting separately for up to 3 days.

Makes 18-24 sandwiches

* adapted from Claire Twestern, pastry chef at Talula’s Garden, Philadelphia, US.

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