These cookies came about totally by mistake. I was trying a new oatmeal cookie recipe that called for carrots. Carrots made me think carrot cake and BAM! these cookies were born.
CARROT CAKE COOKIES
1 cup butter, softened
1 cup shortening
1-1/2 cups sugar
1-1/2 cups brown sugar
2 tsp vanilla extract
1-1/2 cups finely shredded carrots
3/4 cups crushed pineapple, drained
4 cups oatmeal
4-1/2 cups flour
2 tsp baking soda
2 tsp slat
1 tsp cinnamon
1 cup chopped walnuts
1 cup raisins (soaked in hot water and a 1/4 tsp vanilla)
In a large mixing bowl, cream the butter, shortening, and sugars. Beat in eggs and vanilla. Add carrots and pineapple; mix well.
Combine the oats, flour, baking soda, and salt; add to creamed mixture and mix well. Stir in walnuts and raisins-drained.
Drop by rounded TBS onto lightly greased baking sheet. Bake at 375 degrees for 10-11 minutes, or until lightly browned. Cool for 2 minutes before removing to wire racks. Cool completely and sandwich together with cream cheese frosting.