• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
• In a medium bowl, whisk together the flour, oats, cinnamon, cardamom, baking soda, baking powder, and salt. Set aside.
  1 ⅔ cups all-purpose flour, ¾ cup rolled oats, 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground cardamom, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt
• In a large mixing bowl, with a hand mixer or in a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and dark brown sugar together on medium speed until light and fluffy, about 2-3 minutes. The mixture should look slightly paler and airy—this step is crucial for creating the right texture.
  ⅔ cup granulated sugar, ½ cup unsalted butter, ½ cup dark brown sugar
• Add the eggs one at a time, beating well after each addition. With a rubber spatula, scrape down the sides of the bowl to make sure everything is fully incorporated.
  2 eggs
• Mix in the vanilla extract, then add the grated carrots and stir until evenly combined. The carrots should be finely grated so they incorporate smoothly into the dough without making the cookies too chunky.
  1 teaspoon vanilla extract, 1 cup finely grated carrot
• Add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing—once you no longer see streaks of flour, stop. Overmixing can lead to dense cookies.
• Use a 2-tablespoon cookie scoop or spoon to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread slightly as they bake.
• Bake for 9 minutes, or until the edges are lightly golden and the centers look set but still soft. The cookies will firm up as they cool, so don’t overbake!
• When the cookies come out of the oven, use the bottom of a flat cup to gently press them down until they are just over ¼ inch thick.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without falling apart.
• Once the cookies are completely cooled, make the brown sugar frosting.

For the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high until creamy, about 3 minutes. With a rubber spatula, scrape down the sides of the bowl.
  ¾ cup unsalted butter, ½ cup packed dark brown sugar
• Add the brown sugar and beat on medium-high until combined, about 1 minute.
  4 ounce cream cheese
• Add the powdered sugar, vanilla extract, and salt. Turn the mixer to low and mix just until combined, about 30 seconds. Then, turn the mixer up to medium-high and beat until completely combined and creamy.
  1 teaspoon pure vanilla extract, A pinch of salt, 3 cups powdered sugar

Assembling the cookies:

• Once the cookies are completely cooled, spread or pipe the brown sugar frosting onto the bottom sides of half of the cookies. If using a piping bag, Wilton tip #1M is recommended for even distribution.
• Sandwich the remaining unfrosted cookies on top, pressing gently to secure.
• I melted ¼ cup of white chocolate, drizzled it on top, and sprinkled some nuts for a nice touch! These cookies are good chilled and at room temperature.