Carrot Cake Cookies
Description
These carrot cake cookies with vanilla cream cheese frosting are light and moist. They taste just like carrot cake, but in delicious cookie form.
Ingredients
•
1/2 cup butter, softened
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1 cup brown sugar
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1/2 cup white sugar
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2 eggs
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1 (8 ounce) can crushed pineapple, drained
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1 cup raisins
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3/4 cup shredded carrots
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2 cups all-purpose flour
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2 tablespoons ground cinnamon
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup chopped walnuts
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4 ounces cream cheese, softened
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1/4 cup butter, softened
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1 teaspoon vanilla
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2 1/2 to 3 cups powdered sugar
Directions
1
To make the cookies: Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
2
Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth.
3
Beat in eggs, one at a time, until combined. Stir in the crushed pineapple, carrots, and raisins.
4
Combine flour, baking powder, baking soda, salt and cinnamon; stir into carrot mixture. Fold in 3/4 cup walnuts if using.
5
Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
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.
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.
8
Frost cooled cookies with cream cheese frosting; sprinkle with remaining 1/4 cup walnuts, if desired.