Carrot Cake Cookies

If you love carrot cake, you really need to make these cookies. Seriously...RIGHT. NOW.

1 cup unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 cups all-purpose flour, plus more for flattening cookies
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins

Cream Cheese Frosting

8 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
1 cup confectioners sugar
1 tsp pure vanilla extract

Line two baking sheets with parchment paper. In an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla and beat until well combined.

Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour mixture to butter mixture; mix on low speed until just blended. Mix in oats, carrots, and raisins. Chill until firm, at least 1 hour.

Preheat oven to 350 degrees. Shape tablespoons of dough into balls and place on prepared baking sheets 2 inches apart.

Bake until browned and crisp, 12 to 15 minutes, rotating halfway through. Transfer to a wire rack to cool completely. Spread about 2 teaspoons of frosting onto flat sides of half the cookies. Sandwich them together and store in the frig.