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.
Carrot Cake Cookies
Carrot Cake Cookies
Prep Time
15 min
Cook Time
15 min
Yield
28 cookies
Ingredients
- 6 tablespoons butter, softened
- 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 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.
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