Step 1

In a medium bowl combine the first six ingredients (through ginger). In a large bowl beat 1/2 cup of the butter and the sugars with a mixer on medium until combined. Beat in egg and 1 tsp. of the vanilla. Beat in flour mixture. Stir in oats, carrot, and raisins. Cover and chill 1 hour or until dough is easy to handle.

Step 2

Preheat oven to 375°F. Line two cookie sheets with parchment paper. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets. Flatten cookies slightly with the bottom of a glass dipped in additional sugar.

Step 3

Bake 10 to 12 minutes or until edges are set. Cool on cookie sheets 5 minutes. Remove; cool completely on a wire rack.

Step 4

For filling, in a bowl beat together cream cheese and the remaining 1/4 cup butter and 1 tsp. vanilla until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency.

Step 5

Spread bottoms of half of the cookies with cream cheese filling. Top with bottoms of remaining cookies. Store in an airtight container in the refrigerator up to 3 days or freeze up to 1 month.