Carrot Pecan Cookies
Yield
1 batchPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | teaspoon |
cardamom seeds
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 8 | tablespoons |
butter
softened |
|
| ¾ | cup |
brown sugar, light
|
*
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
carrots
grated |
|
| 1 | cup |
pecans
chopped |
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 3.8 | ml |
cardamom seeds
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.2E+2 | ml |
butter
softened |
|
| 177 | ml |
brown sugar, light
|
*
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
carrots
grated |
|
| 237 | ml |
pecans
chopped |
|
| 118 | ml |
raisins, seedless
|
|
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.
