12 tablespoons butter, softened
1/2 cup brown sugar
3/4 cup grated carrot
1/2 cup raisins
1/2 cup pecans, rough chopped
1 tablespoon pumpkin pie spice
8 oz cream cheese, softened
1 cup butter, softened
1 teaspoon vanilla
In a large bowl with a hand mixer, cream together the butter and brown sugar on medium high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the egg and grated carrot, beat another minute.
In a medium sized bowl, combine the dry cookie mix, pumpkin pie spice, raisins and chopped pecans.
With the hand mixer on medium low speed, slowly add the dry ingredients to the wet mixture until a dough forms. Wrap dough in plastic wrap and chill 20 minutes in the refrigerator until firm.
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and place tablespoon sized dough balls on the baking pan, at least one inch apart, gently flattening the top of each cookie. Bake for 12-15 minutes, or until the edges begin to turn brown. Let the cookies sit for at least 3 minutes on the sheet pan before moving them to a cooling rack.
To make the frosting, combine the softened cream cheese, butter and vanilla in a medium sized bowl. Whisk together using a hand mixer until the ingredients become smooth and creamy. With the blender on medium low speed, slowly add the frosting mix and blend together another minute.
To assemble the sandwich cookie, spread 2 tablespoons or desired amount of frosting onto the bottom side of one cookie. Gently press another cookie on top of the frosting, creating a carrot cake cookie sandwich. Repeat steps with the rest of the cookies.