To echo everyone else, these are delicious! I am vegan, so I replaced half the butter with Earth Balance (vegan butter made with healthy oils) & the other half with unsweetened applesauce to cut the fat. Used 4 Tbsp. ground flaxseed mixed with the liquid from the crushed pineapple to stand in for eggs. This added fiber & heart-healthy fats, as well! :) I also made just a couple changes to suit my tastes & to make them slightly healthier. Used 3/4 c. evaporated cane juice + 1 Tbsp. molasses instead of brown sugar. Threw in some nutmeg, ginger, allspice & cloves to add more spice. Topped with a lemon vegan cream cheese frosting & this complimented the cookie flavor very well! Perfectly chewy & cakey, and a really convenient way to eat carrot cake. I can't wait to share these!

I can't believe I never reviewed this recipe yet- I've been using it for a few years now & it's always a hit! Easy to make & the cookies are always soft & chewy :)

Really good - I used Craisins instead of raisins and frosted with the Cream Cheese II frosting, and these were a big hit!

Love them! I used a decorateor bag though to frost since they were a bit lumpy to use a knife.

Very good cookies. Not beautiful and they definitely need cream cheese frosting, but a dynamite cookie with the frosting. I used the Cream Cheese II frosting from this site (cut in half and I still had leftover frosting) and they were a huge hit with my family.

I made the Whipped Cream Cream Cheese Frosting from this website and made sandwiches with these cookies with the frosting as the middle. DELICIOUS!

These were good.. I grated the carrots instead of shredding them.

These taste just like carrot cake, but better! Even my BF, who's not a huge fan of carrot cake, loved them. I made cream cheese frosting to put on top and they were fantastic.

I've never bothered to rate any recipe before, but these were FABULOUS!! I frosted them with a bit of cream cheese icing and they were absolutely delicious. Thanks for sharing.

delish!!

These are awesome! I used less walnuts and they turned out great. It's like having carrot cake in a more portable format - a good balance between chewy and cakey. I put cream cheese frosting on them which was good, but you could go either way. I'll make this again!

The batter was very liquidy so I added 1/3 cup flour, but they turned out a little dry. Next time wouldn't add extra flour... but they have a very nice taste.

These cookies are fantastic! I added some vanilla and nutmeg, frosted with a cream cheese icing. Will make often!

EXCELLENT!!! I had some leftover cream cheese II frosting (from this site) and wanted to use it up and didn't have enough to frost a cake. These are just wonderful. I thought 2 tablespoons of cinnamon was a misprint but it is not. I also added 1/2 tsp. allspice. did cut down on the nuts and raisins to 2/3 cup each and it was plenty. They bake up beautifully and taste so nice. Very pretty too. With the creamcheese frosting, they are ever so wonderful. **3/4 cup shredded carrot=2 smaller size carrots. Can't wait to give these away.

Really great recipe! I'll be making these a lot! Thanx for sending it.

This is a great recipe! The cookies are better a day after. I added an extra tbsp of cinnamon, more carrots and cream cheese icing with cinnomon spinkled on top! My co-workers loved them!