1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
½ teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts, slightly broken
1/3 cup raisins
1 cup cream cheese
1 tbs honey
Put oven racks in upper and lower thirds of oven and preheat oven to 180°C. Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in another bowl until pale and fluffy. Mix in carrots, nuts, and raisins; then add flour mixture to this 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 for 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.
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