Oatmeal "Carrot Cake" Cookies (with Cream Cheese Frosting)

1-1/2 cups Gluten Free All Purpose Baking Flour
3 cups Gluten Free Rolled Oats
1 cup Butter (softened)
1 cup Brown Sugar
1/2 cup Granulated Sugar
1 tsp Vanilla
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Cinnamon
2 large Eggs
1 tsp Xanthan Gum
1 cup Raisins
1 cup shredded carrots

Preheat oven to 350°F. Beat butter and sugars together until smooth. Add vanilla and eggs; beat well.

In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum. Stir flour blend into wet
ingredients. Add oats, raisins and carrots and mix well.

Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12 minutes, or until golden brown. Cool one minutes then transfer to wire rack. Makes about 4 dozen cookies.

Cream Cheese Frosting:
8 oz. Cream Cheese
1 stick of butter (8 oz.)
2 1/3 cups powder sugar

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.