This past weekend has been a little crazy to say the least. My parents went out of town last week for a wedding and asked me if I would go to their house to stay with my younger siblings. There is a huge gap between me and my youngest sibling… almost 15 years. Crazy huh?! It is nuts because our lives are on such different pages, but my youngest siblings are some of my favorite people. Needless to say this weekend was fun but busy, too.
During the weekend, I had my youngest sister come and help me in the kitchen and these cookies were born. We opened up our Grandma’s cookbook and saw a recipe for Carrot Cake Cookies. Seeing the ingredients, I immediately wanted to change it up a bit and that is where the “Tropical” part kicks in. We added some crushed pineapple, not only for flavor but to make these cookies moist and soft. They turned out incredible and my whole family enjoyed them!
- 1 cup shortening
- 1¼ cups sugar
- 1 cup grated raw carrots
- ⅓ cup crushed pineapple, save juice
- 1 egg
- 1 tsp. vanilla
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ½ tsp. salt
- 2 tsp. baking powder
- 2¼ cups flour
- 6 oz. cream cheese
- 2½ cups powdered sugar
- 2 Tbsp. pineapple juice
- ½ tsp. vanilla
- Cream shortening and sugar together.
- Add in grated raw carrot and crushed pineapple and mix well.
- Add egg and vanilla and mix well.
- Add cinnamon, nutmeg, baking powder, salt and flour and beat until well combined. It will be a softer dough. I call this type of dough "drop dough" because you will be dropping it by spoonfuls.
- Drop dough by spoonfuls onto a greased cookie sheet. Bake at 350 degrees F for about 10 minutes. Do not overcook these cookies. They will be a soft cake-like cookie. Let cool completely on cooling rack.
- To make frosting, beat cream cheese, powdered sugar, pineapple juice and vanilla until smooth constancy. Frost cooled cookies.