Carrot Cake Cookies

These moist carrot cake cookies with pineapple and raisins have a delicious cream cheese frosting for all the goodness of a carrot cake in the convenience of a cookie!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 171 Calories

Ingredients

• 2 eggs
• 1 cup brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup chopped walnuts
• 2 tablespoons ground cinnamon
• 1 cup raisins
• 1 (8 ounce) can crushed pineapple, drained
• 4 ounces cream cheese, softened
• 1 teaspoon vanilla
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 0.75 cup shredded carrots
• 1/2 cup white sugar
• 1/4 cup butter, softened
• 2 1/2 to 3 cups powdered sugar

Recipe Instructions

Step 1

Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.

Step 2

To make the cookies: Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

Step 3

Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth.

Step 4

Beat in eggs, one at a time, until combined. Stir in the crushed pineapple, carrots, and raisins.

Step 5

Combine flour, baking powder, baking soda, salt and cinnamon; stir into carrot mixture. Fold in 3/4 cup walnuts if using.

Step 6

Bake in the preheated oven until tops are set, about 14 to 16 minutes. Allow cookies to cool for 2 minutes on the cookie sheets before removing to wire racks to cool completely.

Step 7

Make the cream cheese frosting: Beat cream cheese, butter, and vanilla with an electric mixer on medium speed in a large bowl until light and fluffy. Beat in powdered sugar gradually to reach spreading consistency.

Step 8

Frost cooled cookies with cream cheese frosting; sprinkle with remaining 1/4 cup walnuts, if desired.