How to Make Carrot Cake Cookies with Pineapple - A Step-by-Step Guide

Carrot cake is a classic dessert that many people enjoy, with its moist and flavorful cake base and the creamy and tangy cream cheese frosting. But have you ever thought about turning this beloved cake into a cookie form? That’s right, carrot cake cookies are a thing, and they are just as delicious as you would imagine. And to take things up a notch, we are adding some pineapple to the mix, creating a delightful twist on a traditional carrot cake.

These carrot cake cookies with pineap...

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Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup softened butter
  • ½ cup vegetable shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, drained with juice reserved
  • ½ cup grated carrot
  • ½ cup golden raisins
  • ½ cup chopped walnuts
  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon softened butter
  • 2 cups powdered sugar
  • 1 tablespoon juice from canned pineapple

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Servings: 48
  • Yield: 4 dozen

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
  • Whisk flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
  • Beat 1/2 cup softened butter, shortening, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Mix in flour mixture until just incorporated. Fold in crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheet before removing to a wire rack to cool completely.
  • To make the frosting: Beat cream cheese and 1 tablespoon of softened butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and pineapple juice; beat until no lumps remain. Spread frosting on the cooled cookies, and allow to dry completely before storing.
  • Nutrition

    157 cal.

    • Total Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 19mg
    • Sodium: 70mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 0g
    • Total Sugars: 16g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 20mg
    • Iron: 1mg
    • Potassium: 52mg