Here's the recipe for my Stuffed Carrot Cake Cookies in process.
Combine the filling ingredients: cream cheese, walnuts, confectioner's sugar, lemon juice, and vanilla. Place in the refrigerator until it's time to stuff the cookies.
Enplumpen the raisins with a flavorful liquid. I used Diet Snapple lemon iced tea, but you can use apple juice, regular tea, or whatever you have on hand. Heat up the liquid and steep the raisins in it so that they plump up and absorb the flavor. You will use some of the enplumpening liquid in the wet ingredients.
Cream the creamables: butter and dark brown sugar.
Combine the wet ingredients: an egg, vanilla, lemon juice, microplaned carrot, and some enplumpening liquid.
Microplane the carrots, drain the raisins, and combine the dry ingredients. Oh...and don't forget to grind up the graham crackers! The walnuts, enplumpened raisins, carrots, graham crackers, and spices--cinnamon, nutmeg, and allspice--are a wonderful combination of flavors and textures.
Add the dry ingredients to the combined creambables and wet ingredients. Mix.
Put the dough in the refrigerator for 30-45 minutes to firm up. Then scoop the dough balls.
Stuff the cookies. Split the dough balls in half. Remove the filling mixture from the refrigerator and put a 1-teaspoon dollop in the center of half of the dough ball halves.
Reform the dough balls, chill them in the fridge for about 5 minutes, and bake. These are super tasty, and they'll make your house smell like a happy little country bakery.