All of the goodness of carrot cake in the hand held convenience of a cookie. These have it all with pineapple, cinnamon and walnuts.
INGREDIENTS (for 3 servings):
- 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.