Preheat the oven to 190°C/ 170°C fan oven/Gas Mark 5. Line 2 baking trays with baking parchment.

Place the butter, light brown sugar and caster sugar in a bowl and cream together until smooth. Mix in the egg and Vanilla Extract.

Sieve the flour, Baking powder and Cinnamon on top and beat into the mixture until all combined. Add the grated carrot and sultanas mix through. 

Form the mixture into 20 walnut sized balls and place on your lined baking trays spaced slightly apart. Press the balls of dough down slightly and place in the oven for 10 – 12 minutes until risen and lightly golden. Allow to cool on the tray for 10 minutes and then place on a wire rack to cool completely. 

Pop the butter and icing sugar into a large bowl and beat together using an electric hand whisk or freestanding mixer with the beater attachment, until smooth and combined – make sure there are no lumps of butter. Pop in the Vanilla Extract and cream cheese and beat together until you have a lovely light and fluffy buttercream filling. 

Once the cookies are completely cool, place a dollop of filling onto base (flat side) of 10 cookies and sandwich together with the remaining 10 cookies to create your cookie sandwiches.