Ingredients1 1/8 cups all-purpose flour
2 tsp cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 tsp vanilla
1 cup coarsely grated carrots (2 medium)
1/2 cup raisins (2 1/2 ounces)
225g (8oz) cream cheese
1/4 cup honey
Handy HintDon't make them too big because by the time you've sandwiched two together they'll be huge.
Method1. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F, and whisk together flour, cinnamon, baking soda, and salt in a bowl.
2. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes.
3. Mix in carrots and raisins at low speed, then add flour mixture and beat until just combined.
Chill dough in freezer for 15 minutes.
4. Drop 1 tablespoon batter per cookie 2 inches apart on silplat mats and bake on baking sheets, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total.
5. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
6. While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between. These are good the first night, but if you store in an airtight container, they get amazingly moist and whoopie pie like on the second night.