Carrot cake conjures memories of sticky fingers and the inevitable hoarding of cream cheese frosting. So when Claire Twesten, the pastry chef of Philadelphia's new Talula's Garden and its parent restaurant, Talula's Table, began thinking about a cookie plate for the restaurant, she harnessed the flavors of a homespun carrot cake. These tender cookies are packed with carrots, raisins and oats and hold a delicious layer of honey-sweetened cream cheese icing. Twesten serves these double-decker treats with three other cookies (chocolate-caramel-sea-salt bars, almond boterkoek and vanilla crescents), but we prefer ours alongside an extra serving of icing. Some things never change.