Thank you making time to share all, Tracy. I so appreciate it and
will very likely be making at least a double batch of these over the
coming weekend. Do let us know how the freeze-try comes out. If
you'd like for sharing with others, here's what I've printed for
myself....Picks


Carrot Cake Cookies – 3 dozen – www.allrecipes.com - with rfc-Tracy
changes week of 14 July '08

1/2 cup soft butter 1 cup brown sugar
2 eggs 8 oz can crushed pineapple, drained
3/4 cup shred-carrots 1 cup raisins
2 cups all-purpose flour 1 tsp. baking powder
1/2 tsp. baking soda 1/2 tsp. salt
2 Tbsp. cinnamon 1 cup chopped walnuts (optional)
Preheat oven to 350 Grease or parchment-line baking sheets

In a large bowl, cream together the butter and brown sugar until
smooth. Beat in the eggs one at a time, stir in the crushed pineapple,
carrots and raisins. Combine the flour, baking powder, baking soda,
salt and cinnamon; stir into the carrot mixture. Mix in the walnuts
if desired. Drop by rounded spoonfuls onto the prepared cookie
sheets.

Bake for 15 to 20 minutes until bottoms begin to brown and cookies are
set. Allow cookies to cool for a few minutes on the cookie sheets
before removing to wire racks to cool completely.

Tracy’s Changes:
Use half whole wheat flour
Just 1 Tbsp. cinnamon
Add 1 tsp. or less fresh ground nutmeg
Add a fat-1/2 cup of coconut
Pecans instead of walnuts
More than a cup of shredded carrots

About 4 ounces of cream cheese, a bit of vanilla, a cup to a cup and a
half of
confectioners sugar and enough milk to make a thick drizzle. Zipbag
squeeze over in little zigzags.