adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Carrot Cake Cookies with Pineapple
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Moist carrot cake cookies with pineapple, raisins, walnuts, and creamy cream cheese frosting.
Ingredients:
  • 3 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 1 cup brown sugar
  • 0.5 cup softened butter
  • 0.5 cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, drained with juice reserved
  • 0.5 cup grated carrot
  • 0.5 cup golden raisins
  • 0.5 cup chopped walnuts
  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon softened butter
  • 2 cups powdered sugar
  • 1 tablespoon juice from canned pineapple
Instructions:
  • Preheat the oven to 375°F (190°C) and lightly grease 4 cookie sheets.
  • Combine flour, baking powder, baking soda, cinnamon, and salt in a large bowl, whisk until thoroughly mixed; set aside.
  • Using an electric mixer, cream together sugars, butter, and shortening until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla. Gradually incorporate flour mixture, being careful not to overmix. Gently fold in crushed pineapple, carrot, raisins, and walnuts until evenly combined. Drop dough by spoonfuls 2 inches apart on baking sheets.
  • Bake until edges are golden, about 10-12 minutes. Let cookies cool briefly on the baking sheets before transferring to a wire rack to cool completely.
  • Prepare the creamy frosting by combining smooth cream cheese and butter in a medium bowl using an electric mixer. Incorporate confectioners' sugar and pineapple juice and beat until the mixture is lump-free.
  • Frost the cooled cookies generously and let them dry completely before storing.

Similar Recipes