Carrot Cake Sandwich Cookies Recipe

Begin with mixing the flours, walnuts, cinnamon and baking soda in a bowl and set aside.
1 cup (120g) all-purpose flour spooned and leveled, 1/2 cup (60g) wheat flour spooned and leveled, 1 cup (100g) ground walnuts, 2 tsp cinnamon, 1/2 tsp baking soda
Using a flat beat, beat the melted butter with the sugars just until combined. Add in the egg and vanilla and beat until combined.
1/2 cup (113g) butter melted, 1/2 cup (100g) light brown sugar lightly packed, 1/4 cup (50g) granulated sugar, 1 large egg room temperature, 2 tsp vanilla
With the mixer on low speed, add in the flour mixture and carrots and mix until fully combined.
3 medium carrots shredded
Using a small ice cream scooper, scoop about 8 cookies per sheet and refrigerate them while the oven is preheating.
Preheat the oven to 350F/177C convection (325F/163C conventional) and bake the cookies for about 12 minutes- the center might still be a little soft when you take them out. Let them cool on the baking sheet for a minute or two and then move them to a cooling rack. Allow them to cool completely before icing.

Cream together the cream cheese with the softened butter.
8 oz (227g) cream cheese, 8 oz (227g) butter softened
Add in the powdered sugar and beat until the sugar is fully dissolved. Mix in the vanilla and pipe the icing onto a cookie with a piping bag. Sandwich another cookie on top and enjoy!
3-4 cup (360-480g) powdered sugar spooned and leveled, 1 Tbsp vanilla

You can replace walnuts with 1:1 ratio of flour (or you can try oatmeal)

I refrigerated my cookies in an airtight container overnight before icing; it makes them less flimsy while icing.

You can add more sugar to your icing if it needs to be firmer or a dash of milk if it needs to be softer.