If you want the flavor of carrot cake without the fuss, try these moist, cakelike cookies. And if you still want something sweet on top, spread each cookie with a little of your favorite cream cheese frosting recipe.
- 1 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon finely shredded orange peel
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups finely shredded carrots
- 1 cup rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts or pecans
In a mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, cinnamon, orange peel, ginger and nutmeg; beat till combined. Beat in the eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the carrots, oats, raisins and nuts.
Drop the dough by rounded teaspoons, 2 inches apart, onto ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 6 to 8 minutes, or till golden brown. Remove the cookies from the pans and cool on wire racks.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
126 calories; 6g total fat; 26mg cholesterol; 44mg sodium; 16g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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