Ingredients
115 g softened butter
200 g brown sugar
100 g white sugar
2 eggs
225 g crushed pineapple (drained)
120 g raisins
90 g shredded carrots
250 g all-purpose flour
30 g ground cinnamon
5 g baking powder
3 g baking soda
3 g salt
120 g chopped walnuts
115 g cream cheese (softened)
55 g butter (softened)
5 g vanilla extract
300-350 g powdered sugar
Directions
Step 1
Preheat the oven to 175°C (350°F) and prepare cookie sheets by greasing or lining with parchment paper.
Step 2
In a large bowl, beat together the softened butter, brown sugar, and white sugar until smooth.
Step 3
Beat in the eggs one at a time, then stir in the crushed pineapple, carrots, and raisins.
Step 4
In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; then stir this into the carrot mixture. Fold in 75 g of walnuts if desired.
Step 5
Drop spoonfuls of the dough 5 cm apart onto the prepared cookie sheets.
Step 6
Bake for 14-16 minutes or until the tops are set. Allow the cookies to cool for 2 minutes on the cookie sheets before transferring to wire racks to cool completely.
Step 7
To make the cream cheese frosting, beat the cream cheese, butter, and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until the frosting reaches spreading consistency.
Step 8
Frost the cooled cookies with the cream cheese frosting and sprinkle with the remaining 25 g of walnuts, if desired.