"I ate them all in one sitting"

was the response I got for these cookies when I gave four to a guy at work. Found the recipe on epicurious and adapted the recipe based on the comments (i.e. double the recipe, use more flour and drain the carrots). Here is the resulting recipe:

Note: If you love carrot cake with cream cheese frosting, this recipe is for you. If you're in doubt, make them. they're awesome.


INSIDE-OUT CARROT CAKE COOKIES
Active time: 20 min Start to finish: 45 min

2 1/2 cups all-purpose flour
2 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2/3 cup plus 2 tablespoons packed light brown sugar
2/3 cup plus 2 tablespoons granulated sugar
2 large egg
1 teaspoon vanilla
2 cup coarsely grated carrots (4 medium), drained of excess water
2 scant cup walnuts (3 oz), chopped (optional)
1 cup raisins, used golden
16 oz cream cheese (I used 10 oz)
1/2 cup honey (I used 1 1/2 c confectioner's sugar and a 1/4 cup of milk instead)

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Grate carrots onto paper towels to allow them to dry out a bit.

Whisk together flour, cinnamon, cloves, allspice, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 3-4 min. Mix in carrots, nuts (didn't use them), and raisins at low speed, then add flour mixture and beat until just combined.

Drop 3/4 tablespoons batter per cookie 1 1/2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total (12 worked for my oven). Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey in a food processor until smooth. (OR: make a cream cheese frosting used for cakes by mixing the cream cheese with confectioner's sugar and a little bit of milk, the latter to acheive desired consistency)

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Makes about 26 cookies.
Gourmet
April 2004