Ingredients
1 cup butter, softened1 cup sugar1 cup packed brown sugar2 large eggs, room temperature1 teaspoon vanilla extract3 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 medium carrot, shredded1/2 cup crushed pineapple, drained and patted dry1/2 cup golden raisinsFROSTING:6 ounces cream cheese, softened3-3/4 cups confectioners’ sugar1-1/2 teaspoons vanilla extract2 to 3 tablespoons 2% milkToasted chopped walnuts, optional
Preparation
Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in carrot, pineapple and raisins.
Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach a spreading consistency. Frost cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator.
