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
PINEAPPLE CREAM CHEESE FROSTING
- 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.
Recipe by Chef in Training at https://www.chef-in-training.com/tropical-carrot-cake-cookies/
3.2.2708