About this recipe:All of the goodness of carrot cake in a compact cookie. These are cake-like cookies, not the chewy variety. These have it all with pineapple, cinnamon and walnuts.
110g butter, softened
220g dark brown soft sugar
1 (220g) tin pineapple, drained and pureed
80g grated carrots
150g sultanas or raisins
250g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 tablespoons ground cinnamon
120g chopped walnuts
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 180 C / Gas 4. Grease baking trays or line with parchment.
In a large bowl, cream together the butter and dark brown soft sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, bicarb, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared trays.
Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the trays before removing to wire racks to cool completely.