Carrot Cake Cream Pies

Tools: 

• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Parchment lined cookie sheet 
• Pastry bag or food storage bag 
• Medium cookie scoop

Cookie Ingredients:

• 1/2 stick of softened butter 
• 1 egg
• 1/2 tsp vanilla extract 
• 1/4 tsp baking powder
• 1/4 tsp baking soda 
• 1/4 cup brown sugar
• 1/4 cup of white sugar
• 1/2 cup of grated carrot 
• 1/4 cup of raisins
• 1/4 cup chopped nuts (pecan, walnut)
• 2 tbsp coconut
• 1/4 cup of oats
• 1 cup AP flour 
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger 
• A pinch of nutmeg 
• A pinch of salt

Filling Ingredients:

• 2 oz of softened cream cheese
• 1/2 stick of softened butter
• 1 cup of powdered sugar
• 2 oz of Sweetened condensed milk
• 1 tsp of vanilla extract 

Directions:

1. In a bowl cream butter & sugars for a few min. Add vanilla & egg, mix until fluffy. 
2. In another bowl, sift together: flour, baking powder, baking soda, salt, cinnamon, nutmeg, & ginger. Set aside
3. Add half of dry ingredients to the wet ingredients. Mix until combined.
4. Add carrots, coconut, raisins, oats, nuts, & dry ingredients. Using spatula, fold everything in until combined (do not over mix).
5. Portion cookies onto parchment lined cookie sheet and let rest in refrigerator for at least 20 min before baking. 
6. When ready to bake, preheat oven to 350° and bake for 15-20 min. Remove from pan & let cool completely on wire rack. 
7. Once completely cooled, add frosting to one side of cookie using piping bag & sandwich together. 
8. Enjoy!

To make frosting:

1. In a bowl add softened cream cheese & butter. Beat for a few min.
2. Add vanilla & sweetened condensed milk. Beat for a few seconds. 
3. Add sugar and beat until nice & smooth.