Recipes and Cooking Carrot Cake Oatmeal Cream Pies Be the first to rate & review! Oatmeal cream pies are what started it all for the Little Debbie Brand name in the 1960s. This carrot-raisin version updates the classic flavor. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on December 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 45 mins Chill Time: 1 hrs Bake Time: 10 mins Total Time: 1 hrs 55 mins Servings: 18 Yield: 18 sandwich cookies Jump to Nutrition Facts Ingredients 1 cup all-purpose flour ¾ teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon ground allspice ¼ teaspoon ground ginger ¾ cup butter, softened ½ cup granulated sugar ½ cup packed brown sugar 1 egg 2 teaspoon vanilla 1 cup quick-cooking rolled oats ½ cup finely shredded carrot ⅓ cup raisins 4 ounce cream cheese, softened 2 ¼ - 2 ½ cup powdered sugar Directions 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. 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. Bake 10 to 12 minutes or until edges are set. Cool on cookie sheets 5 minutes. Remove; cool completely on a wire rack. 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. 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. Rate it Print Nutrition Facts (per serving) 250 Calories 10g Fat 38g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 250 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 37mg 12% Sodium 156mg 7% Total Carbohydrate 38g 14% Total Sugars 28g Protein 2g Vitamin C 0.1mg 1% Calcium 21mg 2% Iron 0.7mg 4% Potassium 68mg 1% Folate, total 16.5mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.