Total Time
Prep 15 mins
Cook 42 mins

Chill time is included in cook time ; )

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. Line 2 baking sheets with parchment paper, and set aside.
  3. In the bowl with an electric mixer, combine the sugars and butter; beat until light and fluffy, about 2 minutes.
  4. Add the eggs and vanilla, and beat on medium speed until well combined.
  5. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.
  6. Gradually add flour to butter mixture; mix on a low speed until just blended.
  7. Mix in oats, carrots, and raisins.
  8. Chill dough in refrigerator for 30 minutes.
  9. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
  10. Transfer to oven, and bake until browned and crisped, 10 to 12 minutes, rotating pan halfway through baking to ensure even color.
  11. Transfer to a wire rack to cool.
  12. Repeat baking process with remaining dough.
  13. Once cooled completely, spread with an offset spatula about 2 teaspoons of cream-cheese filling onto a cookie.
  14. Sandwich together with a second cookie.
  15. Store in an airtight container for up to 3 days in the refrigerator.
  16. CREAM-CHEESE FILLING: Place the cream cheese in a medium mixing bowl.
  17. Using a rubber spatula, soften the cream cheese.
  18. Gradually add the butter, and continue beating until smooth and well blended.
  19. Sift in the confectioners' sugar, and continue beating until smooth.
  20. Add vanilla, and stir to combine.
  21. (Makes about 2 cups).


Most Helpful

These were quite yummy. Mine were a little too big, so some of them fell apart, but the smaller ones were perfect. THanks for sharing this unique treat!

Burgundy Damsel February 23, 2009

These disappeared really quickly! I don't care for raisins so I substituted chopped pecans. Loved them!

melissam9 December 30, 2007

These are really tasty cookies. I loved the carrot and oatmeal combination. They are very cute too with the cream cheese filling. I ended up cooking most of my cookies on a baking sheet with a little no-stick spray. Remember to keep your cookies small because they do spread. What a great recipe! I will definitely be making these again (maybe even tonight!)

JOY1998 November 29, 2007

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