Carrot Cake Sandwich Cookies My Soft CreamCheese Filled

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger (optional)
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (about 150 g) finely grated carrots (use the fine side of a box grater)
• 1/2 cup (60 g) chopped pecans or walnuts (optional)
• 1/3 cup (55 g) raisins or dried pineapple (optional)
• 8 oz (226 g) full-fat cream cheese, cold or slightly chilled (for filling)
• 1/2 cup (113 g) unsalted butter, softened (for filling)
• 2 cups (240 g) powdered (icing) sugar, sifted (for filling)
• 1 teaspoon vanilla extract (for filling)
• Pinch of fine sea salt (for filling)
• 1–2 tablespoons milk or cream (if needed to thin filling)
• A few extra chopped nuts or a small sprinkling of finely grated carrot for garnish (optional)
• Orange zest (1 tsp) folded into the filling for a citrus note (optional)