FOR CAKES:
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 2/3 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup coarsely grated carrots
- 3/4 cup coarsely chopped walnuts
- 1/3 cup raisins
- 8 ounces cream cheese, softened
- 1 1/4 cups confectioners sugar
- 1 teaspoon vanilla extract
Directions:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.
Whisk together flour, spices, baking soda, and salt in a bowl.
Beat butter and sugar together with an electric mixer at medium speed until fluffy. Then beat in egg and vanilla. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop a scant 1/4 cup of batter per cookie at least 2 inches apart on baking sheets. Bake, switching position of sheets halfway through baking, until cookies are just springy to the touch, 12 to 15 minutes. Cool cookies on sheets about a 1 minute, then transfer cookies to racks and cool completely.
While cookies are cooling, beat filling ingredients until smooth.
Sandwich cookies generously with filling.
Whoopie pies keep 3 days wrapped and chilled.
