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1
Heat oven to 350. Line two baking sheets with parchment paper, and set aside. In a blender, blend enough oats to make 2 cups of powder oats. Set aside. Grate 1 1/2 cups of carrots in a food processor and set that aside.
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2
In a bowl combine sugars and butter: beat until light and fluffy, about 2 minutes. Add eggs and vanilla and beat until well combined.
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3
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger: stir to combine. Gradually add flour to butter mixture: mix until just blended. Mix in oats, carrots and raisins.
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4
Chill dough in refrigerator for 30 minutes. Using a 1/2 ounce ice cream scoop, scoop dough onto prepared baking sheets,leaving 2 inches between cookies. Transfer to oven, and bake until browned, 10-12 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. While the cookies are cooling make the Cream Chese frosting.
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5
BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. ADD sugar gradually, beating until well blended after each addition.
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6
Once cooled completely, using a offset spatula to spread about 2 teaspoons of cream cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
