Ingredients

For Soft Carrot Cake Cookies:
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old fashioned rolled oats
1 1/2 cups finely grated carrots
For Cream Cheese Frosting:
1 (8 oz.) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract

Directions
For Soft Carrot Cake Cookies:
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter. Beat on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla. Beat until well combined.

In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Stir into wet mixture until just blended. Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.

Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake for 10 to 12 minutes.

Let cool completely, then frost the flat side of one cookie with Cream Cheese Frosting (recipe below). Sandwich together with another cookie.

For Cream Cheese Frosting:
Beat cream cheese and butter in a large mixing bowl until smooth and well blended. Sift in confectioners’ sugar.

Continue beating until smooth. Add vanilla and stir to combine. Use to frost cookies, or any other baked treat.

Store cookies in an airtight container for up to 3 days in the refrigerator.