Carrot cake cookies

OMG! How good do these carrot cake cookies look?

I have some cream cheese in the refrigerator begging to be used in this recipe.

I'm reposting this from the Huffington Post. Can't wait to make these. Now, right now!

Ingredients-Cookies
1 1/8 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 stick unsalted butter, softened
1/3 cup plus 2 Tablespoons granulated sugar
1/3 cup plus 2 Tablespoons packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup grated carrots (from 2-3 carrots-I used my food processor or buy a bag of pre shredded)
1 cup walnuts, chopped
1/2 cup raisins or currants (I used currants because that's what I had in the house)

Directions-Cookies
Preheat oven to 375. Line 2 baking sheets with parchment paper. Set aside.
In a medium size bowl whisk flour, cinnamon, baking soda, salt, ginger, nutmeg and cloves. Set aside.
In bowl of electric mixer beat butter, sugars, egg and vanilla on medium until light and fluffy, @ 2 minutes.
Add carrots, nuts, raisins and mix on slow speed until combined.
Add flour and spice mixture on slow speed until just combined. Do not over mix.
Using 2 teaspoon ice cream scoop (or 2 teaspoons) drop batter on cookies sheets allowing 2 inches between cookies.
Bake 11-12 minutes until cookies spring back when touched lightly.
Cool on pan on rack for one minute then remove from pan and cook completely on rack.
Yield: 46 cookies

Ingredients-Frosting
1/2 stick butter, softened
6 oz cream cheese, softened (3/4 of 8oz Philadelphia Cream Cheese brick)
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
grated zest of one small orange (optional)

Directions-Frosting
In bowl of electric mixer beat butter, cream cheese and vanilla on high until light and fluffy.
Stop mixer, add powdered sugar and mix on slow until combined. Then on high until light and fluffy again.
Add orange zest and beat until thoroughly combined.

Fabrication-
While on wire rack turn half of the cookies over so flat side is up. Place 2 teaspoons of frosting on flat side and sandwich with neighboring cookie. Eat.