Tropical Carrot Cake Cookies
These cookies are so moist and flavorful! May be my new favorite way to do Carrot Cake!
  • 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
  1. Cream shortening and sugar together.
  2. Add in grated raw carrot and crushed pineapple and mix well.
  3. Add egg and vanilla and mix well.
  4. 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.
  5. 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.
  6. To make frosting, beat cream cheese, powdered sugar, pineapple juice and vanilla until smooth constancy. Frost cooled cookies.
Recipe by Chef in Training at