Ingredients
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1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
1/3 cup light brown sugar (packed)
2 tablespoons light brown sugar (packed)
1/3 cup granulated sugar
2 tablespoons granulated sugar
1 large egg
1 cup carrot (coursely grated)
1 cup walnuts (chopped)
1/2 cup raisins
8 ounces cream cheese
1/4 cup honey
Preparation
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Put oven racks in upper and lower thirds of oven and preheat oven to 375. Butter 2 baking sheets
Whisk together flour, cinnamon, baking soda, 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 2 minutes. Mix in carrots, nuts and raisins at low speed, then add flour mixture until combined.
Drop 1-1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly brown and springy to the touch, 12 to 16 minutes total.
Cool cookies on sheets on rack for 1 minute, then transfer to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth
Sandwich flat sides of cookies together with generous tablespoons of cream cheese filling between.
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