• Ingredients
  • 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)

Directions

  • 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.

Nutritional Information

Amount Per Serving  Calories: 85 | Total Fat: 2.9g | Cholesterol: 19mg Powered by ESHA Nutrient Database Nutritional Information Carrot Cake Cookies Servings Per Recipe: 36 Amount Per Serving Calories: 85

  • Total Fat: 2.9g
  • Cholesterol: 19mg
  • Sodium: 85mg
  • Total Carbs: 14g
  •     Dietary Fiber: 0.7g
  • Protein: 1.3g