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Ingredients

1 ¼ cups all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, softened ⅓ cup white sugar 2 tablespoons packed brown sugar 1 large egg ½ teaspoon vanilla extract 1 cup shredded carrot ½ cup raisins ⅓ cup chopped walnuts ¼ cup crushed pineapple 1 (8 ounce) package cream cheese, softened ¼ cup honey

Nutrition Info

266.6 calories carbohydrate: 29.5 g cholesterol: 52 mg fat: 15.7 g fiber: 1.2 g protein: 3.9 g saturatedFat: 8.6 g servingSize: - sodium: 204.2 mg sugar: 17.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
Whisk flour, cinnamon, baking soda, and salt together in a bowl.
Beat butter, white sugar, and brown sugar together in another bowl until creamy. Add egg and vanilla extract, continue mixing until pale and fluffy, about 2 minutes. Mix in carrots, raisins, walnuts, and pineapple at low speed. Add flour mixture, beat until just combined.
Drop 1 1/2 tablespoons of batter at a time onto the prepared baking sheets, 2 inches apart.
Bake in the preheated oven until lightly browned and springy to the touch, 12 to 16 minutes. Remove from the oven and let cool on the sheets for 5 minutes before transferring to wire racks to cool completely, about 30 minutes more.
Blend cream cheese and honey together in a food processor or with an electric mixer until smooth. Sandwich flat sides of cooled cookies together with a generous tablespoon of cream cheese filling in between.

13 cookies

This recipe for frosted carrot cake cookies is a favorite of our nursing home residents.