Frosted Carrot Cake Cookies

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs
• 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 350u0b0. In a large bowl, cream butter, sugar and brown sugar until light and fluffy. 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 tablespoonfuls 2 in. apart onto ungreased
3. . Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
4. 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.
5. Drop dough by tablespoonfuls onto waxed paper-lined
6. ; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cookies as directed.

butter, sugar, brown sugar, eggs, vanilla, allpurpose, baking soda, salt, carrot, pineapple, golden raisins, cream cheese, sugar, vanilla, milk, walnuts

Taken from www.tasteofhome.com/recipes/frosted-carrot-cake-cookies/ (may not work)