Carrot Cake Cookies

Recipe View Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. (5 minutes)

Recipe View Cream: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy. (5 minutes)

Recipe View Incorporate: Beat in the eggs, one at a time, until fully incorporated. Stir in the well-drained crushed pineapple, shredded carrots, and raisins. (3 minutes)

Recipe View Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in 3/4 cup of the chopped walnuts. (7 minutes)

Recipe View Shape: Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. (8 minutes)

Recipe View Bake: Bake in the preheated oven for 14-16 minutes, or until the edges are lightly golden and the tops are set. (16 minutes)

Recipe View Cool: Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. (2 minutes)

Recipe View Frosting: In a large bowl, beat together the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually beat in the sifted powdered sugar until the frosting reaches a smooth, spreadable consistency. Stir in the vanilla extract. (5 minutes)

Recipe View Frost: Once the cookies are completely cool, frost generously with the cream cheese frosting. Sprinkle with the remaining 1/4 cup of chopped walnuts, if desired. (5 minutes)