Try maple-pecan coated chicken for a dinner that is both sweet and savory. Brown rice and caramelized carrots are served as a side dish.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 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 1/2 to 3 cups powdered sugar
Instructions
- To make the cookies: 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.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 129 mg |
| Sugars | 20 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
These turned out great. Light and chewy
Great cookies. I used half the sugar and they still turned out great.
I think 2 Tablespoons of cinnamon is a typo. I used 2 teaspoons cinnamon, 1/8 tsp cloves 1/4 tsp nutmeg. Added about a cup of sweetened coconut. Dropped by the teaspoon and they were done in 10 minutes. Delicious…(and a little bit healthy). Also used the silpat liner. Much more earth friendly and in the long run more economical. (I have a feeling these cookies do not need a greased pan)
I made these for my card group and they were a great success. I only made a couple of changes, shredding the carrots and increasing the amount to 1 1/4 cups. I found them to be quite sweet enough, enough without frosting. My friends liked the frosted ones best, but I’d rather save the calories. I’ll definitely be making these again, but will decrease the cinnamon to 1 T. or even less as I found that 2 T gave the cookies a bitter aftertaste. I used a cookie scoop and they were cooked through in 15 min.
I did some changes–1/4 cup butter and 1/4 cup plain yogurt and only 1 tblsp. cinnamon which was still perhaps too much for me. I did half the batter as cookies and the other half in an 8 inch cake pan. Both very tasty.
The only suggestion was a cream cheese frosting
I absolutely loathe carrot cake, so I didn’t taste these, but my husband says they are spectacular. They mixed up easily, they are soft, and they held together well while I dunked them in some cream cheese icing. I was surprised by fifteen minute bake time, but it was right on.
I absolutely loathe carrot cake, so I didn’t taste these, but my husband says they are spectacular. They mixed up easily, they are soft, and they held together well while I dunked them in some cream cheese icing. I was surprised by fifteen minute bake time, but it was right on.
No changes to recipe. Makes a nice soft cookie that is not too sweet
So good and moist!!! Was wondering why vanilla extract not utilized but not needed.
The cookies came out with a cake like consistency instead of cookie like, so be aware of this before baking. I made some slight changes like all other reviewers before baking. I added half a teaspoon of vanilla extract and left out the walnuts. Nothing too drastic. This cookie relies on a good cream cheese, so look for a good recipe and make sure not to mess up on it or your cookies will not be so great. If you don’t want cream cheese dependency I would recommend adding more raisins, carrots and pineapple to the recipe. I would add probably two table spoons of each for more flavor.
Good cookie, soft, but far to dry. I’m not sure if I did something wrong, but definitely needs something added for more moisture. If made as is, plan to use frosting to help them to be more moist when eaten.
This was a really easy to make cookies recipe. I made some changes based on what ingredients I had. I substituted the raisins with chopped dates and took the advice of the reviewer and increased the cinnamon and carrots.. Mostly to make up for the pineapple witch I lacked. Tastes great! Kinda like a crunchy piece of cake with lots of flavour. Thanks for the recipe 🙂
I don’t know who’s rating this anything less than a five cause WOW these are good!!!! I did add a little vanilla, ginger and nutmeg and then iced then with cream cheese frosting like others mentioned. Amazing! They were already really good before the frosting though so it’s a matter of preference. Thanks for sharing.. I’ll definitely be making these often!
Added double the carrots and a bit of nutmeg. Fantastic!
Really tasty and really easy! My dad wasn’t keen on them, but he’s picky about fruits, especially in desserts. Made following recipe exactly, the cookies were cooked fully after 15 minutes. Turned out a little bit spongier than I expected but that is the cake-ish part of the cookies.
This recipe was DELICIOUS! The cookies come out just like cake. A nice fluffy texture. No icing is necessary, but it might be a fun twist. I made them exactly as the recipe states and it was very good, which is why it deserves 5 stars.
We made these last night and they are delicious! Cakey soft cookies with plenty of flavor and texture. We doubled the recipe and used 20 oz of pineapple, 1/2 tspn nutmeg, 1 cup sweetened flake coconut. Omitted the raisins and used walnuts instead. Iced some with cream cheese frosting but we enjoyed them plain too! Thank you for sharing this nugget of gold Melissa, it is sure to be a family favorite around here for many years to come!
These cookies were super light and fluffy. They were gone within minutes of coming out of the oven. Even my picky eaters all came back for more!
I used 1/2 white and 1/2 wheat. The batter seemed a little runny (probably because I didn’t drain the pineapple well enough) so I added about 1/3 Cup Oatmeal. (i only used 1/4 cup brown sugar). They turned out great! Will make again! Very moist and tasty! Thanks for sharing the recipe.
I found this recipe 1/2 hour ago and am now enjoying these fantastic little carrot cakes! WOW! I will use this recipes again and again! It is easy, easy! I didn’t have raisins – I used dried cherries. And I substituted 1/2 cup of the flour for wheat flour, but otherwise to the T! Thank you so much for this recipe! My friends and family will definitely benefit!