This is a cake like cookie that tastes like carrot cake, but in cookie form.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

106.1 calories; 1.8 g protein; 14.4 g carbohydrates; 17.1 mg cholesterol; 85.3 mg sodium. Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2006
EXCELLENT!!! I had some leftover cream cheese II frosting (from this site) and wanted to use it up and didn't have enough to frost a cake. These are just wonderful. I thought 2 tablespoons of cinnamon was a misprint but it is not. I also added 1/2 tsp. allspice. did cut down on the nuts and raisins to 2/3 cup each and it was plenty. They bake up beautifully and taste so nice. Very pretty too. With the creamcheese frosting, they are ever so wonderful. **3/4 cup shredded carrot=2 smaller size carrots. Can't wait to give these away. Read More
(59)

Most helpful critical review

Rating: 3 stars
09/04/2003
wasn't quite what i expected...but okay Read More
(4)
108 Ratings
  • 5 star values: 67
  • 4 star values: 33
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/27/2006
EXCELLENT!!! I had some leftover cream cheese II frosting (from this site) and wanted to use it up and didn't have enough to frost a cake. These are just wonderful. I thought 2 tablespoons of cinnamon was a misprint but it is not. I also added 1/2 tsp. allspice. did cut down on the nuts and raisins to 2/3 cup each and it was plenty. They bake up beautifully and taste so nice. Very pretty too. With the creamcheese frosting, they are ever so wonderful. **3/4 cup shredded carrot=2 smaller size carrots. Can't wait to give these away. Read More
(59)
Rating: 4 stars
06/04/2010
To echo everyone else these are delicious! I am vegan so I replaced half the butter with Earth Balance (vegan butter made with healthy oils) & the other half with unsweetened applesauce to cut the fat. Used 4 Tbsp. ground flaxseed mixed with the liquid from the crushed pineapple to stand in for eggs. This added fiber & heart-healthy fats as well!:) I also made just a couple changes to suit my tastes & to make them slightly healthier. Used 3/4 c. evaporated cane juice 1 Tbsp. molasses instead of brown sugar. Threw in some nutmeg ginger allspice & cloves to add more spice. Topped with a lemon vegan cream cheese frosting & this complemented the cookie flavor very well! Perfectly chewy & cakey and a really convenient way to eat carrot cake. I can't wait to share these! Read More
(54)
Rating: 4 stars
01/25/2006
This is a great recipe! The cookies are better a day after. I added an extra tbsp of cinnamon more carrots and cream cheese icing with cinnomon spinkled on top! My co-workers loved them! Read More
(36)
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Rating: 5 stars
08/28/2009
I have tried different cookie recipes with varying results. The resulting cookie batter seemed that it would not make a proper cookie but much to my surprise they came out wonderful with a pleasant chewy texture of pineapple and walnuts which I really like. I put ginger in also to give it a nice flavor which also saves on my cinnamon. I will make these cookies again. Read More
(27)
Rating: 5 stars
08/28/2007
I made the Whipped Cream Cream Cheese Frosting from this website and made sandwiches with these cookies with the frosting as the middle. DELICIOUS! Read More
(16)
Rating: 5 stars
01/31/2011
Great recipe as written but it's also a great recipe to play with. The second time I made these I knew I wanted to make sandwich cookies and I was making them for adults. I doubled carrots and used 4 tablespoons of a mixture of cinnamon Ginger nutmeg and allspice. They don't spread much especially of you double the carrots so I flattened them out quite a bit so they would make a nicer sandwich. I also sprinkled them with raw sugar to give the tops a nicer appearance. Used a cream cheese frosting that wasn't too sweet for the filling. They were a huge hit especially with the men. Have fun with this recipe! Read More
(14)
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Rating: 5 stars
06/19/2006
These cookies are fantastic! I added some vanilla and nutmeg frosted with a cream cheese icing. Will make often! Read More
(14)
Rating: 4 stars
11/11/2006
These are awesome! I used less walnuts and they turned out great. It's like having carrot cake in a more portable format - a good balance between chewy and cakey. I put cream cheese frosting on them which was good but you could go either way. I'll make this again! Read More
(12)
Rating: 5 stars
09/29/2011
I took these to a work party today and they were the first thing to disappear off the buffet table. Absolutely scrumptious!! Thanks for a great recipe!! Read More
(10)
Rating: 3 stars
09/04/2003
wasn't quite what i expected...but okay Read More
(4)