Carrot Cake Cookies
Light & Tasty
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These yummy cookies taste just like bite-size carrot cakes! Michelle Nichols from Joplin, Missouri fills her irresistible treats with grated carrots, raisins and chopped pecans.
SERVINGS: 28
CATEGORY: Low Sodium
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 6 tablespoons butter or stick margarine
- 3/4 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon each baking soda, salt and ground cinnamon
- 1 cup grated carrots
- 1/2 cup each raisins and chopped pecans
Directions:
In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans.
Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks. Yield: 28 cookies.