Carrot Cake Sandwich Cookies

• 1 cup Packed Brown Sugar
• 1 cup White Sugar
• 2 sticks Unsalted Butter (Room Temperature)
• 2 whole Eggs, Room Temperature
• 1 teaspoon Vanilla
• 2 cups All-purpose Flour
• 1 teaspoon Soda
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Ground Ginger
• 2 cups Old-fashion Rolled Oats
• 1-1/2 cup Finely Grated Carrots
• 1 cup Chopped Walnuts
• 1 cup Raisins
• 1 can (16 Oz. Can) Cream Cheese Frosting, Or Make Your Own, For The Cookie Sandwich Filling

1. In a large mixer bowl, beat the brown sugar, white sugar, and room temperature butter for 3-4 minutes, until light and fluffy. Add the eggs and vanilla; beat well.
2. In another bowl, mix the dry ingredients together. Slowly add to the creamed mixture on low speed until just blended. Add carrots, nuts, and raisins. Chill the dough for 1 hour.
3. Preheat the oven to 350 degrees. Using an ice cream scoop or a 1/4 cup scoop, place dough onto two cookie sheets lined with waxed paper or Silpat. Leave 2 inches between the cookies.
4. Bake for 12-15 minutes until lightly browned. Remove to cooling racks and let cool. Sandwich together with cream cheese frosting.
5. Store in an airtight container in the refrigerator for up to 3 days.

brown sugar, white sugar, butter, eggs, vanilla, allpurpose, soda, baking powder, ubc, ground cinnamon, ground nutmeg, ground ginger, oldfashion, carrots, walnuts, raisins, cream cheese frosting

Taken from tastykitchen.com/recipes/desserts/carrot-cake-sandwich-cookies/ (may not work)