Carrot Cake Cookies

1-1/3 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup applesauce
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 oz), chopped
1/2 cup raisins (2 1/2 oz)
8 oz neufchatel cheese
1/4 cup honey

Heat oven to 375°F. Grease 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl. Beat together applesauce, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart (they will spread a bit) on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks for a few minutes, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey until smooth. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Should make 24 large cookies (or 12 sandwiches). Can also make slightly smaller cookies if desired.


Number of Servings: 12

Recipe submitted by SparkPeople user DAMIENDUCKS.