Carrot Cake Cream Pies

Preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl combine flour, carrots, oats, pecans, baking soda, ginger, cinnamon, baking powder, and 1/2 teaspoon kosher salt.

In a large bowl beat 12 tablespoons of the butter and the brown sugar until fluffy. Beat in egg. Add flour mixture, beating on low until combined. Beat in milk.

Use a 2-tablespoon scoop to place mounds of dough 2 inches apart on baking sheets. Bake 10 to 12 minutes or until edges are light brown and tops are set. Let cool 2 minutes on sheets, then cool completely on wire racks.

For filling: In a large bowl beat cream cheese, the remaining 4 tablespoons butter, the vanilla, lemon juice, and a pinch salt until fluffy. Add powdered sugar and beat until creamy. Add cream and beat 2 minutes more or until light and fluffy.

Spread a rounded tablespoon of filling on bottoms of half of the cookies. Top with remaining cookies. If desired, roll edges of cookies in additional shredded carrots or chopped toasted pecans. Serve immediately, or wrap individually and chill up to 3 days. Makes 16 cream pies.