Carrot Cake Cookie Sandwiches With Cream Cheese Frosting

To Make Carrot Cake Cookies

Preheat oven to 325.

In a large bowl, cream together butter and sugar until well combined, about 3-4 minutes.  

Add the egg and vanilla and mix well. Add the baking powder, cinnamon, baking soda and salt and mix to combine, then add the flour and mix to combine.

Gently stir in the carrots, raisins and pecans. Batter will be very thick.

Drop by rounded tablespoonfuls onto baking sheets lined with parchment. If you want larger flatter cookies, spray the bottom of a glass with non-stick spray and press down on each cookie to flatten it a bit.

Bake for 12-15 minutes, or until edges of the cookies are browned and the cookies are set. Cool on the baking sheet for 2 minutes and then remove to a wire cooling rack.

To Make the Cream Cheese Frosting

Using a hand mixer, cream together the butter and cream cheese until well combined.

Add the powdered sugar a half cup at a time, mixing well after each addition.

Add the vanilla and mix to combine.

Frost the cookies either individually or add frosting the the bottom of a cookie, and press another cookie on top to make carrot cake cookie sandwiches.