• Preheat oven to 375 degrees.
• In a large bowl beat together the carrot cake mix with butter, slowly add the eggs and mix until incorporated.
• Stir in the grated carrot and crushed pineapple.
• Refrigerate for at least 30 minutes and up to 2 hours.
• Using a small ice-cream scoop drop batter by 2 tablespoon mounds onto a parchment lined cookie sheet.
• Bake 10-12 minutes or until golden brown, rotating pans halfway through.
• Remove and cool 5 minute on pan before moving to a wire rack and cooling completely.

For filling:

• In a mixing bowl beat together the cream cheese, butter, powder sugar and vanilla with a hand mixer until well combined and light and fluffy.

To assemble:

• Place chopped walnuts into a shallow dish or pie plate.
• Flip over one carrot cake cookie and pipe about ¼ cup of frosting into center.
• Top with another cookie and press gently to distribute frosting to edges.
• Roll edges of pie into the chopped walnuts and set aside.
• Repeat with remaining cookies and frosting.