Ingredients
30
30 servings
- •0.5 cup butter, softened
- •1 cup brown sugar
- •1/2 cup white sugar
- •2 eggs
- •1 (8 ounce) can crushed pineapple, drained
- •1 cup raisins
- •0.75 cup shredded carrots
- •2 cups all-purpose flour
- •2 tablespoons ground cinnamon
- •1 teaspoon baking powder
- •0.5 teaspoon baking soda
- •0.5 teaspoon salt
- •1 cup chopped walnuts
- •4 ounces cream cheese, softened
- •1/4 cup butter, softened
- •1 teaspoon vanilla
- •2 1/2 to 3 cups powdered sugar
Instructions
- 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.
- Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth.
- Beat in eggs, one at a time, until combined. Stir in the crushed pineapple, carrots, and raisins.
- Combine flour, baking powder, baking soda, salt and cinnamon; stir into carrot mixture. Fold in 3/4 cup walnuts if using.
- Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
- 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.
- 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.
- Frost cooled cookies with cream cheese frosting; sprinkle with remaining 1/4 cup walnuts, if desired.
Nutritional Facts
Per 30 servings
- Calories: 171
- Carbohydrate: 28g
- Fat: 6g
- Fiber: 1g
- Protein: 2g
- Sugar: 20g
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