| 1 1/8 c. all-purpose flour |
| 2 t. cinnamon |
| 1/2 t. baking soda |
| 1/2 t. salt |
| 1/2 c. unsalted butter, softened |
| 1/3 c. + 2 T. packed light brown sugar |
| 1/3 c. + 2 T. granulated sugar |
| 1 large egg |
| 1/2 t. vanilla |
| 1 c. coarsely grated carrots (2 medium) |
| 1/2 c. raisins (2.5 oz.) |
| 8 oz. cream cheese |
| 1/4 c. honey |
Put oven racks in upper and lower thirds of oven and preheat to 375°.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
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 and raisins at low speed, then add flour mixture and beat until just combined.
Chill dough in freezer for 15 minutes.
Drop 1 T. batter per cookie 2" apart on silicone baking mats and bake on baking sheets, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch (about 12-16 minutes total). Cool cookies on sheets on racks for 1 minute, then transfer cookies to racks to cool completely.
Blend cream cheese and honey in a food processor until smooth. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in-between.
Serves 8.