Gardens & Apiary
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Gardens & Apiary |
Carrot Cake Cookies |
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| 28 Servings Prep/Total Time: 30 min. 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. Yield: 28 cookies. Nutritional Analysis: One cookie equals 95 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 72 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fruit. Recipe from Light & Tasty |
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