Cable was out yesterday, no computer, no TV, so I made these. They were excellent. I didn't use raisins, but added some chopped pecans!

Carrot Cake Cookies

For Cookies:

1 cup packed light brown sugar

1 cup granulated sugar

2 sticks unsalted butter -- at room temperature

2 large eggs -- at room temperature

1 teaspoon vanilla extract

1 1/2 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 carrots -- finely grated

1 cup raisins

For Cream Cheese Frosting:

8 ounces cream cheese --room temperature

1 stick unsalted butter -- at room temperature

1 cup confectioner's sugar

1 teaspoon vanilla extract

FOR COOKIES:

Heat oven to 350°. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins.

Chill dough in refrigerator for 30 minutes. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan

halfway through baking to ensure even color, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of

cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

FOR CREAM CHEESE FROSTING:

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

NOTES : I omitted the raisins and added chopped pecans.

Here is a link that might be useful: Carrot Cake Cookies