baci's baking - Carrot Cake Sandwich Cookies

I said I was going full force into the seasonal recipes and today is certainly no exception - these delicious Carrot Cake Sandwich Cookies would be the perfect addition to your Thanksgiving desserts, full of cinnamon, nutmeg and ginger!

Carrot Cake Sandwich Cookies

(Recipe Adapted from MarthaStewart.com)

1 cup packed light brown sugar

1 cup granulated sugar

1/2 pound (2 sticks) unsalted butter, room temperature

2 large eggs

1 t. vanilla extract

2 cups all-purpose flour

1 t. baking soda

1 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground ginger

2 cups rolled oats

1 1/2 cups finely grated carrots (about 3 large carrots)

1 cup raisins

1 tub of purchased Cream Cheese frosting

1) Preheat oven to 350 degrees. In a large bowl combine sugars and butter; beat until light and fluffy (3 to 4 minutes). Add eggs and vanilla and beat on medium speed until well combined.

2) In a large bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Stir to combine. Gradually add flour mixture to butter mixture, mix on a low speed until just blended. Mix in oats, carrots and raisins. Chill dough until firm, at least 1 hour.

3) Scoop dough onto baking sheets, leaving 2 inches between cookies. Transfer to oven and bake until lightly browned, rotating pan halfway through baking to ensure even color and cooking, 12 - 15 minutes. Transfer to a wire rack to cool.

4) Once cooled completely spread cream-cheese frosting onto a cookie and sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container in the refrigerator.

Makes about 25 cookie sandwiches.