Oatmeal Raisin Carrot Cookies

For the Cookies
1/2 cup butter, room temp
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp vanilla
1 large Harvest Haven egg
1 1/2 cups old-fashioned oats
1 cup flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg
1 cup finely shredded Harvest Haven carrots
1/4 cup raisins

For the Frosting
4 oz Arla cream cheese, cold
1/4 cup butter, room temp
2 cups powdered sugar
1/2 tbsp vanilla extract

For the Cookies

Preheat oven to 325 degrees F.

In the bowl of a stand mixer, cream together butter and sugars until a paste forms. Add in vanilla and egg and mix well.

Add the oats, flour, cinnamon, baking soda, salt, and nutmeg and mix until just combined. Be careful not to over mix!

In a food processor, pulse the shredded carrots until they are in tiny little chunks. If you don’t have a food processor you can also mince them with a knife. You do not want big shreds of carrots in these delicate little cookies so take the time and don’t skip this step!

Gently fold in the carrots and raisins.

If the dough is a little stiff, you can loosen it up with 1 tsp of milk.

Scoop cookies by rounded tablespoon onto a parchment lined baking tray and bake at 325 degrees F for 9-11 minutes or until golden brown. (You want them to still be slightly soft so they’re easy to bite into. Don’t over bake until crunchy!).

Move to a cooling rack and cool completely before frosting.

For the Frosting

Beat vanilla and cold cream cheese on medium speed until fluffy.

Add powdered sugar, 1/2 a cup at a time, mixing well after each addition.

Once powdered sugar is completely incorporated, add SOFT, room temperature butter and beat until well combined.

For the Sandwich Cookies

Frost the bottom of one of the carrot cookies, then place another cookie on top to make a sandwich. Repeat with all remaining cookies. Keep refrigerated. Enjoy.