Total Time
Prep 17 mins
Cook 33 mins

These drop-style cookies have a cakey texture and are not overly sweet; once topped with an easy-to-make pineapple glaze, they are just right! This recipe was created for the Ready Set Cook #10 Contest.

Ingredients Nutrition


  1. Whisk together flour, baking powder, salt, and cinnamon; set aside; cream together butter and sugars; stir in egg and vanilla; stir in carrots and pineapple; stir in flour mixture; stir in chopped pecans and raisins.
  2. Drop tablespoons of dough onto parchment-lined or greased cookie sheets; bake at 375°F for 10-12 minutes or until cookie springs back when touched lightly and its bottom edges begin turning brown.
  3. Cool cookies; beat together pineapple juice and powdered sugar, adjusting amounts as necessary, to make a thin glaze; drizzle each cookie with glaze and, before the glaze sets, top with a small pinch of chopped pecans.
Most Helpful

Pretty tasty cookies. I only had 1/3 cup of carrot, so I substituted 1/3 cup of chopped apple for the rest of the carrot. Used cinnamon, all spice, and nutmeg, and left out the raisins (all out). Used 1 cup whole wheat flour for 1 cup of the white. I also added a splash of lemon juice to the glaze to brighten the taste a bit. I'll probably make these cookies again - they would be great for a brunch.

Tornado Ali July 24, 2008

Excellent cookies! The meadley of pineapple, carrot, raisins and pecans is just wonderful especially paired with the cinnamon. I did use half whole wheat flour as suggested. I love the soft, moist, cake like consistency of these cookies. I lioved them both with and without the glaze. Good luck in RSC #10!

LUv 2 BaKE August 25, 2007