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Carrot Pecan Cookies

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Submitted by janinegoldstein

YIELD

1 batch

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

1 ½ 355
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
¾ 3.8
TEASPOON ML CARDAMOM SEEDS
¼ 1.3
TEASPOON ML CINNAMON
8 1.2E+2
TABLESPOONS ML BUTTER
softened
¾ 177
1 1
EACH EACH EGGS
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML CARROTS
grated
1 237
CUP ML PECANS
chopped
½ 118

Directions

Heat oven to 325℉ (160℃).

Lightly grease 2 baking sheets.

Combine the flour, baking powder and soda, salt and spices.

Beat the butter with the sugar until light and fluffy, 2 to 3 minutes.

Beat in the egg and the vanilla.

Beat in the flour mixture.

Stir in carrots, nuts and raisins.

Drop the batter by generous tablespoons onto the greased baking sheets 2 inches apart.

Bake until edges are lightly browned for 20 -25 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 643 62% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 381mg 16%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 22%
Sugars g
Protein 20g
Vitamin A 108% Vitamin C 4%
Calcium 8% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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