Cakery Carrot Cake Cookies

CAKERY CARROT CAKE COOKIES
2 sticks butter
1 c. packed light brown sugar
1 c. sugar
¼ t. salt
1 t. vanilla
2 eggs
2 c. flour
1 t. baking soda
1 t. baking powder
1 ¼ t. ground cinnamon
1 c. rolled oats
1 c. sweetened shredded coconut
1 ½ c. grated carrots
1 c. raisins
¾ c. chopped walnuts
2 c. CREAM CHEESE FROSTING (recipe below)
CREAM CHEESES FROSTING:
1 (8-oz.) container soft cream cheese
1 stick butter, soft
1 c. powdered sugar, sifted
1 t. vanilla
¼ t. salt
Zest of 1 lemon

1. CREAM CHEESE FROSTING: In bowl of stand mixer fitted with paddle, cream the cream cheese, butter and sugar on medium speed until light and fluffy.
2. Add vanilla, salt and zest and mix to combine.
3. Store in airtight container in ref until needed. Before using, let come to room temp and beat again to make it light and fluffy.
4. COOKIES: In bowl of stand mixer fitted with paddled, gently blend butter, sugars, salt and vanilla on LOW until light and fluffy.
5. Add eggs one at a time, scraping down bowl after each addition.
6. Sift the flour, baking soda, baking powder and cinnamon in large bowl. Add the creamed mixture and mix on low until combined.
7. Stir in oats, coconut, carrots, raisins and walnuts by hand. Chill dough until firm, at least 30 minutes.
8. Preheat oven 350. Line two baking sheets with parchment paper.
9. Scoop dough onto baking sheets with #40 scoop and place 1 ½” apart.
10. Bake until golden, 12-15 minutes. Rotate and switch the baking sheets as necessary for even baking.
11. Allow cookies to cool for a minute on baking sheets then transfer, using a spatula, to cooling rack and allow to cool completely.
12. With offset spatula, spread a few tablespoons of frosting on half of the cooled cookies then sandwich the cookies together.
13. Store cookies in single layer in airtight container.