Carrot Cake Oatmeal Cookies
sandwiched with a Rum Cream Cheese Icing
Carrots, cinnamon, rum, raisins, yum! These are a crowd-pleaser all around. This recipe is kind of a labor of love; they're a bit time consuming, but well worth the trouble!
Keep them in the refrigerator, they're best served chilled!
1 stick of butter (1/2 cup) softened
1 cup packed brown sugar
1/2 tsp vanilla extract
1 cup All-Purpose Flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup of finely grated carrots
1 & 3/4 cup oats
3/4 cup golden raisins
4 oz of softened cream cheese
1 cup powdered sugar
2 tbs softened butter
1/2 tsp rum extract (or another flavor)
Cream the butter and sugar in a bowl until fluffy. Add the egg and vanilla extract and beat until well combined.
In a separate bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt. Mix until well combined.
Add this dry mixture to the wet mixture and mix until a dough is formed.
Add in the carrots, raisins, and oats. Mix until well combined.
Place the dough in the fridge for about 15 minutes.
With a cookie scoop, scoop balls of dough onto a lined cookie sheet.
Bake at 350* for about 12 minutes. Allow the cookies to cool for a few minutes on the cookie sheet before removing onto a cooling rack.
With a hand mixer whip together the cream cheese, butter, powdered sugar, and extract. Whip until creamy. When the cookies have completely cooled, spoon the icing onto the underside of one cookie and sandwich another cookie on top. Resist the urge to bite into it right away and store them in the fridge for about 30 minutes. Trust me, they're way better chilled!