• Preheat the oven to 350F. Line two baking sheets with parchment paper or Silpats.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until smooth, about 3 minutes. Add the eggs one at a time, beating until combined, then add the crushed pineapple and grated carrots and mix until combined.
• In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and allspice. Add the flour mixture to the stand mixer and beat just until combined then add the chopped walnuts and mix until combined, scraping down the sides as needed.
• Using an ice cream scoop or two spoons, scoop about 2 tablespoons of the dough into mounds on the cookie sheets, spacing the mounds at least 2 inches apart.
• Bake the cookies for 15 to 18 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to racks to cool completely. While the cookies are cooling, make the icing.

Make the icing:

• In a stand mixer or using a handheld mixer, beat together cream cheese, powdered sugar, milk and vanilla until combined.
• Drizzle the icing over the completely cooled cookies and let the icing harden before serving.
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