TWD: Gingered Carrot Cookies + cream cheese filling

I really didn't know if I would end up getting around to making this week's cookie recipe for the Gingered Carrot Cookies for Tuesdays with Dorie.  The recipe was chosen by Natalia at gatti fili e farina and I'm so very glad she spotted this one tucked away in the book.  I'm not sure, because they don't sound familiar that I did notice this one in the book before.  And what a shame missing out on this recipe would have been.

Of course, as usual I couldn't leave well enough alone and changed some of the ingredients a bit.  I left out the raisins - no shocker there with me of course.  I wasn't sure how that was going to affect the texture so I decided to replace that cup of raisins with another cup of carrots. Dorie's description made the carrot flavor sound fairly subtle and I didn't think I would mind the extra hit of the carrot flavor.

I also happened to have some left over orange candied pecans (I'll post that recipe soon!) so I used those instead of the plain pecans.  I didn't really think the extra flavor would be noticeable, but it actually did still stand out in the cookie - and it was awesome!

The last thing I did to change things up was simply to turn some of these cookies into little inside-out carrot cookies with cream cheese frosting in the middle.  Any version would do - and incidentally I think it would be really nice with a little hint of cinnamon in the frosting.

Be sure to visit the TWD blog for everyone's links that made the cookies this week.