Irresistible Carrot Cake Cookies Recipe

Ingredients

• 0.5 cup butter, softened
• 1 cup brown sugar
• 0.5 cup white sugar
• 2 eggs 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
• 0.25 cup butter, softened
• 1 teaspoon vanilla
• 2.5 to 3 cups powdered sugar

Instructions

1. To prepare the cookies: Gather your ingredients. Preheat your oven to 350°F (175°C). Grease your cookie sheets, or line them with parchment paper for easy removal.
2. In a large bowl, use an electric mixer to beat together the butter, brown sugar, and white sugar until the mixture is smooth and creamy.
3. Beat in the eggs, one at a time, until each is fully incorporated. Stir in the crushed pineapple, grated carrots, and raisins until evenly distributed.
4. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Gradually add this mixture to the carrot mixture, stirring until just combined. Gently fold in 3/4 cup of walnuts, if desired.
5. Drop spoonfuls of the cookie dough onto the prepared cookie sheets, leaving about 2 inches of space between each cookie.
6. Bake in the preheated oven until the tops of the cookies are set, approximately 14 to 16 minutes. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
7. To make the cream cheese frosting: In a large bowl, use an electric mixer to beat the cream cheese, butter, and vanilla extract on medium speed until the frosting is light and fluffy. Gradually beat in the powdered sugar until you reach your desired spreading consistency.
8. Once the cookies are completely cool, frost them generously with the cream cheese frosting. Sprinkle with the remaining 1/4 cup of walnuts, if desired, for added crunch and visual appeal.

Nutrition

• Calories: 171 kcal
• Fat Content: 6 g
• Fiber Content: 1 g
• Sugar Content: 20 g
• Sodium Content: 129 mg
• Protein Content: 2 g
• Cholesterol Content: 28 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g