Recipe adapted from Taste of the South magazine.
- 1 c. unsalted softened butter (2 sticks)
- 1/2 c. granulated white sugar
- 1 c. dark brown sugar
- 2 tsp. vanilla extract
- 2 large eggs
- 2 1/2 c. all purpose unbleached flour
- 1 1/4 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. allspice
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 c. grated carrots (3-4 carrots)
- 1 c. chopped pecans
Pineapple Cream Cheese Frosting-
-Original recipe has this doubled. For me, I had so much frosting left over I decided to cut it in half.
- 4 oz. softened cream cheese (1/2 a block)
- 2 c. powdered confectioners sugar
- 1/4 c. unsalted butter (1/2 a stick)
- 1/4 tsp. vanilla extract
- 1/8 tsp. salt
- 4 oz. pineapple tidbits, drained and chopped (1/2 a 8 oz. can)
- Preheat oven to 350 degrees. Line a cookie sheet with a silicone mat or parchment paper.
- FOR THE COOKIES: In a large bowl, beat together the butter and sugars until fluffy. (3-4 minutes.) Add the eggs and vanilla. Scrape down the sides of the bowl if needed.
- In a medium bowl, combine the flour, baking soda, cinnamon, salt, allspice, and pepper.
- Add the dry ingredients in with the wet ingredients and stir until well combined. Add the chopped pecans and grated carrots.
- Spoon the cookie mixture (about 1 1/5 tbsp.) on the cookie sheet. You can get 12 on a cookie sheet.
- Bake cookies 12-14 minutes until the edges are golden brown. Let the cookies cool on a wire rack.
- FOR THE FROSTING: In a medium bowl, beat the confectioners sugar, cream cheese, vanilla, salt, and butter. Beat until fluffy.
- Drain the pineapple. The more liquid you leave with the pineapple, the more liquid the frosting will be. Chop the pineapple. Drain more liquid from the pineapple.
- Spread the cream cheese frosting in between two cooled cookies. (Spread it on the flat side of the cookie.) If you don’t want to make sandwich cookies, you can just drizzle the frosting on top of the cookies.