1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 medium carrot, shredded
1/2 cup crushed pineapple, drained and patted dry
1/2 cup golden raisins
6 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk
Toasted chopped walnuts, optional
1. Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5 to 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.
2. Drop dough by tablespoon fulls 2 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes or until light brown. Remove from pans to wire racks to cool completely.
3. 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.
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
YIELD: about 4-1/2 dozen.
1 cookie: 129 calories, 4g fat (3g saturated fat), 18mg cholesterol, 81mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.