Reviewed: Apr. 22, 2012

I made these following the directions exactly and these are DELICIOUS! This is definitely a keeper!

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Kristin

Reviewed: Jan. 23, 2012

Great, cake-like cookies. I frosted them with cream cheese frosting..yum...

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mms

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Nov. 21, 2011

ok cookies, thought a little too much cinnamon, i try again with less, and some applesause to moisten.

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amsbumpy

Reviewed: Nov. 18, 2011

The taste is fantastic. I also added 1 cup of coconut and 1/2 cup of raisins. Really a great recipe to add to my fall must haves. I made it in a wilton pumpkin rice crispy treat mold to make it look like a pumpkin cookie but I had an issue with sticking and frosted it with cream cheese frosting. Tip: really spray the pan well if you do something like this.

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Dining Diva

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

Reviewed: Nov. 16, 2011

Along with everyone else, I recommend using cream cheese frosting. These were nice, but really they had the consistency of cake and not cookies for me. While that was a little disappointing, they were still quite nice and so I still have to give it 4 stars. I'd make them again.

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holding.rabbits

Reviewed: Sep. 29, 2011

I took these to a work party today and they were the first thing to disappear off the buffet table. Absolutely scrumptious!! Thanks for a great recipe!!

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

Reviewed: Aug. 26, 2011

Love them! These cookies completely met my expectations. A little carrot cake for my hand. I do plan to frost them for the full effect.

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CHEFGRL

Reviewed: Aug. 25, 2011

These were really yummy! I am a carrot cake lover and I loved the taste and texture of these cookies. I frosted them with cream cheese frosting that I had left over. I also added a sprinkle of nutmeg and a sprinkle of allspice as well as a tsp of vanilla.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: May 22, 2011

Awesome cookies! I deviated slightly from the recipe. Here's the changes I made: - I used about 6 oz by weight of finely chopped fresh pineapple. Was a just fine amount. - Used finely shredded carrots (the pulp leftovers from juicing carrots). A little over 1 cup of the carrot pulp. - 1 tsp of baking soda since I didn't have any baking powder on hand. - Extra spices: ginger, nutmeg, apple pie spice to taste. - Vanilla, about 1.5 tsp. - Added about 1 cup of white chocolate chips. I didn't want to ice the cookies so thought this would be a comparable substitute to add the little extra sweetness. Cookies came out perfect at 15 minutes. All in all, they taste awesome and have a nice chewy texture. My boyfriend the carrot cake lover, agrees. Will make these again!

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LADYBACH

Reviewed: Apr. 22, 2011

I left out the raisins since we don't care for htem. I pureed the carrots with the pineapples and drained out the juice. (I didn't want my kids to freak out at the chunks.) Also used ALL whole wheat flour. Texture was great. Especially yummy with cream cheese frosting! We made them into "nest" cookies (with jellybeans and green coconut) for Easter.

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