carrot cake sandwich cookies and helpful tip

so i got some good looking carrots from my bountiful basket last week and thought carrot cake cookies would be ideal for easter brunch.. for my helpful tip.. when grating your carrots do it over a plastic bag in your sink and not directly into the sink.. i did it into the sink clogged up my garbage disposal didn't know it kept running it because water would not go down burned up the motor and caused the thing to leak all over my kitchen.. so pete at 7:00 at night and run to lowe's and get a new disposal and install it so i could finish cooking and cleaning the kitchen.. ugg.. but despite or in spite of all that the cookies turned out wonderful.. now again i was inspired by this recipe here but again didn't follow the directions.. which is why my baked goods usually turn out un-edible but this time it worked..

carrot cake sandwich cookies

prep time: 20 minutes
cooking time: 12-15 minutes (each batch)
servings: approx. 25 sandwiches (I made mine bigger and got about about 12 but smaller would have been better)

2 sticks unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 eggs, room temperature
1 tsp. pure vanilla extract
3 cups flour
1 tsp. baking soda
1 tsp baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 1/2 cups finely grated carrots (about 3 large carrots)
1/2 cup golden raisins
cream cheese frosting (recipe here)

preheat oven to 350 degrees (f).  line 2 baking sheets with baking mats, parchment paper or foil and set aside.  with your mixer combine sugars and butter, beat until light and fluffy.  add eggs and vanilla and beat until well combined.  in large bowl sift together flour, baking soda, baking powder and spices. stir to combine.. gradually add flour to the butter mixture.. mix on low speed until just blended.. add carrots and raisins.. chill dough in fridge until firm for about an hour or more. using a 1/2 ounce ice scream scoop (i didn't this part and wish i had) scoop dough onto prepared baking sheets, leaving 2 inches between each cookie.. transfer to oven and bake until browned and crisp.. rotating pan 1/2 way through.. about 12-15 minutes..transfer to a wire rack and let cool.. repeat baking process until remaining dough is gone.  once cooled completely spread about 2 tsp. of cream cheese filling onto a cookie then sandwich together with a second cookie.. repeat with remaining cookies.


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