Carrot Cake Cookies
These moist Carrot Cake Cookies feature shredded carrots, crushed pineapple, raisins, and a smooth cream cheese frosting. A handheld twist on classic carrot cake that’s perfect for gatherings and potlucks.
30 Servings
Ingredients
For the Cookies:
- ½ cup unsalted butter softened
- ½ cup packed brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 1 8 oz can crushed pineapple, well-drained
- 1 cup raisins
- ¾ cup shredded carrots
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts toasted (optional)
For the Cream Cheese Frosting:
- 4 oz cream cheese
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 2½ cups powdered sugar or more as needed
Instructions
Prepare Baking Sheets:
- Preheat the oven to 350°F (175°C). Lightly grease baking sheets or line them with parchment paper.
Mix the Wet Ingredients:
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture is smooth and light in texture.
Incorporate the Eggs and Add-ins:
- Add the eggs one at a time, beating well after each addition. Stir in the crushed pineapple, shredded carrots, and raisins until evenly distributed.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Fold in ¾ cup of the walnuts, if using.
Portion and Bake:
- Drop spoonfuls of the cookie dough about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 14 to 16 minutes, or until the tops are set and lightly golden. Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Prepare the Frosting:
- In a clean bowl, beat together the cream cheese, butter, and vanilla extract on medium speed until light and fluffy. Gradually add the powdered sugar and beat until a smooth, spreadable consistency is achieved.
Frost and Garnish:
- Once the cookies are fully cooled, frost them with the cream cheese frosting. Garnish with the remaining ¼ cup of walnuts, if desired.
Notes
To prepare this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for structure. Ensure that the baking powder and any other packaged ingredients, like the raisins or pineapple, are certified gluten-free. The texture may vary slightly, but the result remains soft and flavorful.