INSIDE-OUT CARROT CAKE COOKIES

INSIDE-OUT CARROT CAKE COOKIES image

Provided by Kimi Gaines

Categories Cookies

Time 30m

Number Of Ingredients 14

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1 1/8 c all-purpose flour
1 tsp cinnamon, ground
1/2 tsp baking soda
1/2 tsp salt
1/2 c unsalted butter, softened
1/3 c light brown sugar, packed
1/3 c granulated sugar
1 egg
1/2 tsp vanilla extract
1 c carrots, coarsley grated, 2 medium
1 c chopped walnuts
1/2 c raisins
8 oz cream cheese
1/4 c honey

Steps:

1. PREHEAT OVEN TO 375F. GREASE 2 BAKING SHEETS.
2. WHISK TOGETHER FLOUR, CINNAMON, BAKING SODA AND SALT IN MEDIUM BOWL.
3. BEAT TOGETHER BUTTER, SUGARS, EGG AND VANILLA IN A BOWL WITH AN ELECTRIC MIXER AT MEDIUM SPEED UNTIL PALE AND FLUFFY, ABOUT 2 MINUTES.
4. MIX IN CARROTS, NUTS AND RAISINS AT LOW SPEED. ADD IN FLOUR AND BEAT UNTIL JUST COMBINED.
5. DROP BY 1 1/2 TBSP OF BATTER PER COOKIE 2 INCHES APART ON BAKING SHEETS AND BAKE, ABOUT 12-16 MINUTES OR UNTIL COOKIES ARE LIGHTLY BROWN AND SPRING BAKE WHEN TOUCHED.
6. COOL COOKIE FOR 1 MINUTE, THEN TRANSFER TO RACKS TO COOL COMPLETELY.
7. WHILE COOKIES COOL, BLEND CREAM CHEESE AND HONEY UNTIL SMOOTH. FROST ON FLAT SIDES WIT A TBSP OF FILLING. PRESS TOGETHER.