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1
Preheat your oven to 350 F and line two large cookie sheets with silicone baking mats or parchment paper. Set aside.
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2
In a large bowl, whisk together the flour, baking powder, cornstarch, ginger, nutmeg, cinnamon, cloves and salt. Set aside.
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3
In the bowl of your stand mixer, with paddle attachment fixed, beat the butter and the sugars at medium speed until smooth and creamy, about 1 minute. Add the eggs, one at a time, and beat until smooth. Now add the vanilla extract and applesauce. Beat again until smooth. With the mixer set on low speed, add the dry ingredients to the wet until all of them have been added. Mix until the dry ingredients have been completely incorporated. Add the carrots and mix again until evenly dispersed.
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4
Using a tablespoon-sized scoop, scoop the cookies in rounded tablespoons onto your prepared baking sheets. Leave some space between each. I baked approximately 12 cookies per sheet (you will have approximately 24 total).
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5
Place in the oven and bake for 10-12 minutes or until the cookies are firm on top. Remove from oven and transfer to a wire rack to cool completely.
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6
While your cookies are cooling, combine the butter and the cream cheese in the bowl of your stand mixer, with paddle attachment fixed. Beat until smooth and creamy, about 1 minute. Add the vanilla extract and salt and beat again until mixed through. Next, add the confectioners' sugar in 1/2 cup increments , with the mixer set on low, until all of it has been added.
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7
Once the cookies have cooled, spread a teaspoon or two of the filling onto the bottom side of 12 cookies. Top with the remaining 12 cookies.
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8
Store the cookies in the refrigerator in an airtight container for 3-4 days. They are best served fresh.
