- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 (8 ounce) can crushed pineapple, drained
- 3/4 cup shredded carrots
- 1 cup raisins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons ground cinnamon
- 1 cup chopped walnuts (optional)
- 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.
07/08/2019
recipepes.com
carrot cake cookies, recipe
PT15M
PT1H
5
455 calories
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