Method

1. Preheat the oven to 180°C then line a baking sheet and set aside.
2. Cream the butter, brown sugar, and granulated sugar together until smooth and creamy.
3. Mix in the shredded carrots, vanilla extract, egg yolk, and heavy cream until smooth.
4. Add in the flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, peppercorns, salt and mix just until well mixed
5. Scoop out 8 equal cookie dough balls, place them on the prepared baking sheet, gently flatten to about ¾-1 inch in thickness and bake for 12 minutes

Cream Cheese Frosting

Ingredients

125g unsalted butter cut into pieces
2 cups powdered sugar sifted
⅛ tsp salt
5ml lemon juice
(250 g) cream cheese / full fat cream cheese

Method

1. In a bowl of a standing mixer, fitted with the paddle with silicon wings, if you do not have this, you can use the regular paddle attachment.
2. Beat the butter, and salt together on medium speed until fluffy,
3. Add powdered sugar, and mix until creamy, about 5 minutes.
4. Add cream cheese, and lemon juice and mix until well mixed and fluffy.

Pineapple Filling

Ingredients

½ cup granulated sugar
¼ cup cornstarch
¼ teaspoon table salt
1 can crushed pineapple in juice
1 tablespoon lemon juice

Method

1. Whisk together sugar, cornstarch, and salt in a large pot.
2. Pour in the pineapple with juice and lemon juice. Stir until combined.
3. Place on low-medium heat. Stir constantly until it thickens and bubbles. (about 7 minutes)
4. Reduce heat and simmer 1-2 minutes. Remove from heat and let cool to room temperature.
   
   

Once your cookies and fillings are ready Place your cookie in a serving dish. pipe in cream cheese frosting. Add pineapple filling, and Put the second layer of a cookie to make a sandwich.

Enjoy!