Carrot Cake Whoopi Pie

Carrot Cakes Cookies:

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon cinnamon

1 cup unsalted butter, room temperature

1 cup dark brown sugar

1 cup sugar

2 large eggs, room temperature

1 teaspoon vanilla

1 cup quick oats

1 ½ cups finely grated carrots (about 3-4 carrots)

1 cup raisins

Cream Cheese Filling (recipe follows)

Pre-heat oven to 350°. 

Sift together flour, baking soda, baking powder, salt, cinnamon together. Set aside.

Cream butter and sugars until creamy. Mix in eggs and vanilla until well combined. 

Gradually add flour to butter mixture; mix on a low speed to combined. Mix in oats, carrots, and raisins.

Drop cookie dough onto parchment paper, leaving 2 inches between cookies. Bake until light brown, about 15 minutes. 

Let cookies cool completely.  Spread 2 teaspoons of the cream cheese filling on one cookie, and top it with a second cookie to form a sandwich.

Serve at room temperature. If make ahead, cookies can be assembled and stored in the refrigerator.

Cream Cheese Filling:

Makes about 2 cups

1 (8 oz) package cream cheese, room temperature

½ cup unsalted butter, room temperature

1 ¼ cup powdered sugar

1 teaspoon pure vanilla extract

Add all of the ingredients in a mixing bowl, and beat until smooth and well blended. 

Note: Recipe adapted from this site.