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.

Ingreadient

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup raisins
• 3/4 cup shredded carrots
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped walnuts, toasted, divided (Optional)
• 4 ounces cream cheese
• 1/4 cup butter
• 1 teaspoon vanilla
• 2 ½ to 3 cups powdered sugar

Direction

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.

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