What's a rabbit without a carrot?

*don't forget about my giveaway for 12 packets of organic seeds - 6 veggies, 6 herbs, go here to enter

Last week I was feeling like an oatmeal cookie sandwich, do you remember those Little Debbie ones with the cream filling? You know nostalgia and food go hand in hand? I thought maybe I should tie in something Easter with my desired treats, so you know Easter, rabbits, carrots I decided carrot cake cookie sandwiches. Carrots would make these goodies somewhat healthy right? 

Anyways I wanted to post this recipe last week before Easter but alas some nights with Caleb's feeding/bedtime then wanting to hang out with Sean, some posts just don't come to fruition until later.

Anyways, carrots, pecans, cream cheese filling, good, good, good! Need I say more to convince you to make these and then essentially devour them? 

For the cookies, you need: 1 1/4 cup flour, 1/2 cup quick oats, 3/4 teaspoon baking soda, 1 1/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, 1/2 cup unsalted butter, softened, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 1 1/4 cup grated carrot, 3/4 cup chopped walnuts or pecans. For the filling: 4 ounces cream cheese, softened, 6 tablespoon softened butter, 1/2 teaspoon vanilla extract, 1 cup powdered sugar. 

In your mixing bowl, cream the butter.

 Then cream the brown sugar, then cream the granulated sugar. 

Mix in the egg and the vanilla extract. Now you add in the dry ingredients, the flour, baking soda, cinnamon, ginger and nutmeg. Mix the wet and dry ingredients together. 

Add in the grated carrots then mix again. 

Lastly, add the nuts and mix together. 

Chill the cookie dough in the refrigerator for 1 1/2 hours. 

Heat up the oven to 350 degrees F during the last 10 minutes of the dough chilling. Drop the dough, about 2 tablespoons worth on a baking sheet. Bake the cookies for 12-13 minutes. You need to have an even number of cookies to make sandwiches, unless you want to eat the odd cookie ;-) Once the cookies have baked, remove them from the oven and let the cookies cool for a few minutes on the baking sheet before removing them to place them on a cooling rack.  

To make the filling, cream the butter and the cream cheese together. Add in the vanilla extract then mix in the powdered sugar. Whip the filling until it is light and fluffy.

Make sure the cookies are completely cooled before making the sandwiches. Spread some cream cheese frosting on one cookie and then top it with another cookie to make a delicious carrot cake cookie sandwich!

recipe found here