Inside out Carrot Cake Cookies

• all-purpose flour↗1 1⁄8 cups
• cinnamon↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• unsalted butter (softened)↗1⁄2 cup
• light brown sugar (packed)↗1⁄3 cup
• light brown sugar (packed)↗2 tablespoons
• granulated sugar↗1⁄3 cup
• granulated sugar↗2 tablespoons
• large egg↗1
• carrot (coursely grated)↗1 cup
• walnuts (chopped)↗1 cup
• raisins↗1⁄2 cup
• cream cheese↗8 ounces
• honey↗1⁄4 cup

Step-by-step instructions

1. 1

   Put oven racks in upper and lower thirds of oven and preheat oven to 375. Butter 2 baking sheets

2. 2

   Whisk together flour, cinnamon, baking soda, salt in a bowl.

3. 3

   Beat together butter, 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 until combined.

4. 4

   Drop 1-1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly brown and springy to the touch, 12 to 16 minutes total.

5. 5

   Cool cookies on sheets on rack for 1 minute, then transfer to racks to cool completely.

6. 6

   While cookies are baking, blend cream cheese and honey in a food processor until smooth

7. 7

   Sandwich flat sides of cookies together with generous tablespoons of cream cheese filling between.