Ingredients
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1 1/2 cups all-purpose flour
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2 tsp ground cinnamon
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 cup butter, softened
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2 tbsp canola oil
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1/2 cup light brown sugar, packed
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1 large eggs
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2 tsp vanilla extract, divided
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1 1/2 cups grated carrots
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1/2 cup seedless raisins
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8 oz tub fat-free cream cheese, soft
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1/4 cup confectioners' sugar
Steps
1
Preheat oven to 375 degrees. Lightly coat 2 large baking sheets with butter or line with parchment paper.
2
In a medium bowl, whisk together flour, cinnamon, baking powder and baking soda.
3
In a large bowl, cream together butter, oil, sugar, egg and 1 teaspoon vanilla. Fold in carrots and raisins. Add dry ingredients and mix until combined.
4
Spoon batter into 24 mounds onto prepared baking sheets, flattening slightly.
5
Bake for 10–12 minutes, switching sheets halfway through baking, until cookies are lightly browned and spring back when touched lightly.
6
Cool cookies on sheets for 5 minutes, then transfer to racks to cool completely.
7
For frosting, combine cream cheese with confectioner's sugar and remaining 1 teaspoon vanilla. Sandwich cookies together with frosting.
