2 Philadelphia® cream cheeses, at room temperature (8 ounces each), for the filling
2 cups icing sugar, for the filling
2 teaspoons vanilla essence, for the filling
2 sticks butter, for the filling
Preparation
2h
0 mins
Medium
Preheat your oven to 180 degrees Celsius.
Line a baking sheet with parchment paper.
Using an electric mixer, cream together the sugar and butter until fluffy and light, about 3-4 minutes.
Add the eggs and vanilla and continue to beat on medium speed until well combined.
In a large bowl, mix the flour with the baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add the flour mixture to the butter mixture, beating on low speed until well combined.
Add the carrots and oats.
Refrigerate for at least one hour until the mixture is firm.
Using a teaspoon, scoop a spoonful of the mixture and form a ball. Place the balls on the baking sheet, spaced about 3 inches apart.
Place in the oven and bake until golden, about 12-15 minutes (turning the baking sheet halfway through cooking).
Let cool on a wire rack.
Meanwhile, prepare the cream cheese frosting, beating the cream cheese until smooth and adding two sticks of butter at a time, mixing until smooth. Then add the powdered sugar and continue to beat until it reaches a smooth consistency. Mix in the vanilla extract.
Once the cookies are cool, spread a little cream cheese frosting on the bottom of one and top with the bottom of another. Repeat with the remaining cookies.
Enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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