Simply Scrumptious Carrot Cake Cookies

Total Time: 48 mins Preparation Time: 12 mins Cook Time: 36 mins

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 eggs
• 2 tablespoons honey
• 3/4 cup well drained pineapple chunk, finely chopped
• 1 tablespoon vanilla extract
• 1/4 cup finely grated baby carrots
• 1 1/2 cups all-purpose flour
• 1 cup old fashioned oats
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup dried black currants or 1/2 cup chopped raisins
• 1 cup almonds, toasted and chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 8 ounces fat free cream cheese, softened
• 1 -2 teaspoon pineapple juice (from the can)
• 2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract
• 1 cup powdered sugar
• 2 tablespoons finely grated baby carrots
• 1/4 cup chopped toasted almond

Recipe

• 1 preheat oven to 375°f.
• 2 cream together butter and brown sugar until smooth.
• 3 stir in eggs one at a time, until smooth.
• 4 add honey, pineapple, carrot, and vanilla, stirring until mixed.
• 5 sift flour and stir into wet mixture along with the oats, salt, baking soda, baking powder, currants, almonds, cinnamon, cardamom, and ginger.
• 6 drop mixture by rounded tablespoonfuls onto a greased or parchment paper lined baking sheet a couple of inches apart.
• 7 bake cookies in the preheated 375f oven for 10-12 minutes or until browned around the edges.
• 8 allow cookies to cool on the baking sheet for a minute or two, then finish cooling on wire racks.
• 9 mix together ingredients for icing until it is a smooth thick consistency, adding additional powdered sugar if necessary.
• 10 spread on cookies and allow the icing to set and dry for one or more hours, then pack between layers of waxed paper.