Carrot Cake Cookies
These carrot cake cookies are light and moist. They have a delicious cream cheese frosting for all the goodness of a carrot cake in the convenience of a cookie! Perfect for potlucks and picnics.
butter, softened
1/2
cup
packed brown sugar
1/2
cup
white sugar
1/2
cup
eggs
2
 large
crushed pineapple, drained
1
(8 ounce) can
raisins
1
cup
shredded carrots
3/4
cup
all-purpose flour
2
cups
ground cinnamon
2
teaspoons
baking powder
1
teaspoon
baking soda
1/2
teaspoon
salt
1/2
teaspoon
chopped walnuts, toasted, divided (Optional)
1
cup
cream cheese
4
ounces
butter
1/4
cup
vanilla
1
teaspoon
powdered sugar
2 ½ to 3
cups
 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.
