Carrot Cake Cookies

These cookies taste remarkably like carrot cake. The flavor improves after standing, so allow them to mellow for at least a day before eating them.

Makes: 36 cookiesHands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

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Makes: 36 cookies

Ingredients

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 can (8 oz.) crushed pineapple, drained
  • ¾ cup grated carrots
  • 1 cup raisins
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 Tbsp. ground cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. ground ginger
  • 1 cup chopped walnuts

Directions

  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  • Cream together butter and sugar. Beat in eggs and vanilla. Stir in pineapple, carrots, and raisins. Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger together; blend into butter and sugar mixture. Stir in walnuts.
  • Drop by rounded teaspoonfuls on prepared baking sheets; bake 15–20 minutes. Allow cookies to cool.