[ Makes about 45 sandwich cookies ] Cookies 1 cup packed light-brown sugar 1 cup granulated sugar 1 cup unsalted margarine 2 egg substitutes 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 cups old-fashioned rolled oats 1 1/2 cups finely grated carrots (about 3 carrots) 1 cup raisins Cream Cheese Filling 1 small container Tofutti cream cheeze, room temperature 1/4 cup unsalted margarine 1 cup icing sugar 1 teaspoon vanilla Preheat oven to 350° and grease two baking sheets. Set aside. In a large bowl, combine sugars and margarine. Beat with a mixer until light and fluffy, about 2 minutes. Add egg substitutes and vanilla, and beat on medium speed until well combined. In another large bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Gradually add flour to sugar mixture and mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator for half an hour. Meanwhile, make the filling. To make the filling, cream together all 4 ingredients using a hand mixer until smooth. When dough is chilled, scoop dough by heaping spoonfuls onto prepared baking sheets, leaving 2 inches between cookies. Place in oven and bake until lightly golden, about 10 to 12 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.