Carrot Cookies
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
orange zest
grated |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | large |
eggs
|
|
| ⅓ | cup |
sugar
|
|
| ⅓ | cup |
carrots
cooked, pureed |
|
| ¼ | cup |
golden raisins
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
orange zest
grated |
|
| 2.5 | ml |
cinnamon
ground |
|
| 79 | ml |
vegetable oil
|
|
| 1 | large |
eggs
|
|
| 79 | ml |
sugar
|
|
| 79 | ml |
carrots
cooked, pureed |
|
| 59 | ml |
golden raisins
|
|
Directions
Preheat the oven to 350℉ (180℃).
Lightly grease a cookie sheet.
In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon.
Mix the vegetable oil, egg and sugar together and beat in the puréed carrots and raisins.
Combine the wet with the dry ingredients.
Drop teaspoonfuls of dough onto the cookie sheet and space well apart.
Bake for 12 to 15 minutes or until golden brown.
