Deliciously Moist Carrot Cake Cookies: Must-Try Recipe!

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.

Whisk flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.

Beat 1/2 cup softened butter, shortening, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Mix in flour mixture until just incorporated. Fold in crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheet before removing to a wire rack to cool completely.

To make the frosting: Beat cream cheese and 1 tablespoon of softened butter in a bowl with an electric mixer until smooth. Add confectioners’ sugar and pineapple juice; beat until no lumps remain. Spread frosting on the cooled cookies, and allow to dry completely before storing.