cream cheese filling:

  • 4 oz cream cheese
  • 2 cups powdered sugar
  • 1 – 2 tsp vanilla extract



  • 2 cups all purpose flour
  • ½ tsp baking soda
  • ½ tsp  salt
  • 6 oz of butter
  • ½ cup sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1tbsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 cup carrot, shredded
  • 1 cup raisin
  • ½ cup pecan, chopped



  • Preheat over to 350F. Prepare cookie pans with parchment paper.
  • In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix until smooth.
  • In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
  • In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat until well combined.
  • Add the eggs, 1 at a time, then the vanilla, cinnamon, nutmeg and ginger and beat until combined.
  • Add the flour mixture and beat until just incorporated.
  • Fold in the carrots, raisins, and pecans with a rubber spatula.
  • Scoop dough onto baking sheets, spacing at least 3 inches apart.
  • Bake for 15-18 minutes, or until the edges are light brown.
  • Let the cookies cool completely.
  • Once cooled, scoop a spoonful of cream cheese filling in the middle of one cookie and top with another cookie. Press gently.
  • Place in fridge for 30 – 1 hour to set.


Processed with VSCO with e8 preset
Processed with VSCO with e8 preset
Posted by:Aisha Pectyo

Astrophysicist turned data rockstar who speaks code and has enough yarn and mod podge to survive a zombie apocalypse.

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