Preheat oven to 350F. Position oven racks in middle. Spray cookie sheets with nonstick cooking spray.
Place half of cake mix in large mixing bowl along with oil, eggs and spices. Blend with electric mixer set on medium-high speed for 1 to 2 minutes, until smooth.
Stir in remaining cake mix, grated carrots, raisins and drained pineapple with a wooden spoon until all dry ingredients are moistened. Dough will be stiff.
Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheets. If desired, sprinkle tops with nuts. Gently press nuts into dough.
Bake for 11 to 14 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks and cool completely. Frost cool cookies with cream cheese frosting.
For frosting beat cream cheese, butter and vanilla in a medium bowl with electric mixer set on medium until smooth. Gradually add the powdered sugar, beating until smooth. Makes about 1 3/4 cups.
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