Carrot Cake Sandwich

Carrot Cake Sandwich Adapted from EveryLastCookie

128g light-brown sugar

128g granulated sugar

113g unsalted butter

2 large eggs

1 tsp vanilla extract

256g plain flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

170g old-fashioned rolled oats

3 large carrots

165g raisins

Cream Cheese Frosting:

8oz cream cheese

8 tbsp butter

128g icing sugar

1 tsp vanilla extract

Preheat oven to 350 degrees

Combine the sugars and butter and beat until light and fluffy.

Add eggs and vanilla and beat until well combined.

Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl.
Gradually add the flour to the butter mixture

Mix in the oats, carrots and raisins and chill in the fridge for at least an hour.

Scoop the dough onto a well greased baking sheet, leaving 2 inches between cookies
Bake for 12-15 minutes, turning halfway for an even colour.

Whilst cookies are cooling, prepare the cream cheese frosting.

Soften the cream cheese in a mixing bowl and gradually add the butter, beating until smooth and well blended.

Sift in the icing sugar and continue beating until smooth.

Add vanilla extract, stir.

Spread the cream cheese filling onto a cookie and sandwich together.

Store in an airtight container for up to three days in the fridge.