Ingredients:
· 1 cup butter, softened
· 1 cup sugar
· 1 cup packed brown sugar
· 2 large eggs, room temperature
· 1 teaspoon vanilla extract
· 3 cups all-purpose flour
· 1 teaspoon baking soda
· ½ teaspoons salt
· 1 medium carrot, shredded
· ½ cup crushed pineapple, drained and patted dry
· ½ cup golden raisins

Frosting:
· 6oz. cream cheese, softened
· 3¾ cups powdered sugar
· 1½ teaspoons vanilla extract
· 2-3 tablespoons 2% milk
· Toasted chopped walnuts, optional

Method:
Preheat oven to 175°C. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, for about five to seven minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into the creamed mixture. Stir in carrot, pineapple and raisins. Drop dough by tablespoonfuls, two inches apart onto ungreased baking sheets. Bake for 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely. In a small bowl, beat cream cheese until smooth. Gradually beat in powdered sugar, vanilla extract and enough milk to reach a spreading consistency. Frost the cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator.