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Ingredients
| salted butter: 1/2 cup (softened) |
| light brown sugar (packed): 1 cup |
| eggs: 2 |
| crushed pineapple: 1 8oz can (drained) |
| carrots (grated): 3/4 cup |
| seedless raisins (packed): 1 cup |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 2 Tbl |
| walnuts (chopped): 1 cup (optional) |
Carrot Cake Cookies
Credit: AllRecipes
User rating:
"This is a cake like cookie that tastes like carrot cake, but in cookie form. "
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Prep Time
10 min -
Cook Time
20 min -
Servings
36 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.