Recipe by Eshun Mott Photo by Jodi Pudge
1 3/4 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground nutmeg
1 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
1 tsp grated orange rind
1 cup rolled oats
2 cups finely grated carrots
1/2 cup chopped dates
1/4 cup cream cheese, softened
1/4 cup unsalted butter
1 1/2 cups icing sugar
Preheat oven to 350F. Line 2 baking sheets with parchment paper. Set aside.
Combine flour, cinnamon, ginger, salt, baking powder, baking soda and nutmeg in a medium bowl and stir with a fork to blend. Set aside.
Mix butter with sugars in a large bowl with an electric mixer until fluffy. Add eggs, one at a time, beating until combined. Then add vanilla and orange rind. Pour in flour mixture and stir until just combined. Fold in oats, carrots and dates.
Drop heaped tablespoons of mixture about 2 in. apart on prepared baking sheets and bake one sheet at a time for 15 min or until cookies are lightly browned on the bottom and cooked through. Let cool completely.
Beat together cream cheese, butter and icing sugar, and use about 1 tbsp to ice the bottom of half of the cookies. Then, sandwich iced cookie bottoms with dry tops.
Calories 311, Protein 3g, Carbohydrates 42g, Fat 15g, Fibre 2g, Sodium 208mg.
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