If you’re in the mood for soft, tender cookies that practically melt in your mouth with cooked carrots, a blend of brown and white sugars, vanilla, and raisins, then I have the perfect recipe for you with my carrot cookies. This is an ideal and simple cookie to make, especially when you’re cooking fresh carrots for your family’s dinner or have leftover carrots when you made too many.
What else you can do with this cookie recipe is adding a teaspoon of cinnamon and a cream cheese icing for a carrot cake version. However, I usually just make them plain without the icing or the cinnamon and allow the vanilla to work its magic touch.
Something else that you have to appreciate is doing less work with my carrot cookies. Since I use oil instead of butter or shortening, the creaming process is easier and helps me get done so much faster. After all, this is just incorporating all the ingredients and mixing thoroughly before dropping them by level tablespoons onto greased cookie sheets.
For those that love the deliciousness of carrots, I hope that you’ll print out my recipe. While you’re at it, you also should try my carrot cake bars with molasses and coconut frosting. You also may want to sample my orange carrot cake with creamy frosting and my apple carrot cake, which are also keepers for your recipe box.
Carrot Cookies
½ cups of canola oil
1 cup of firmly packed brown sugar (light or dark)
½ cups granulated sugar
1 large egg
1 cup of cooked, mashed and cooled carrots (about 3 medium)
2-1/4 cups of flour
½ teaspoons of baking powder, leveled
3/4 cup of raisins
1 teaspoon of vanilla
1/4 teaspoon of salt
Cream oil, sugars and egg first in your mixing bowl before adding all the remaining ingredients except for the raisins.
Beat thorough with your electric mixer to incorporate and mix well.
Stir in the raisins last.
This will be a fairly wet batter.
Drop by level tablespoons onto your well-greased cookie sheets. Give them about two inches apart to grow on the baking pan.
Bake at 350-degrees for about 12 minutes.
Cool about three minutes in the baking sheets before attempting to remove them.
ENJOY!
If you’re in the mood for soft, tender cookies that practically melt in your mouth with cooked carrots, a blend of brown and white sugars, vanilla, and raisins, then I have the perfect recipe for you with my carrot cookies.
Course:
Dessert
Cuisine:
American
Keyword:
cake like cookies, carrot cookies, carrot cookies recipe, easy cookie recipes, mashed carrots, oil based cookies, raisins, soft cookies
:
-
½
cups
of canola oil -
1
cup
of firmly packed brown sugar
light or dark -
½
cups
granulated sugar -
1
large egg -
1
cup
of cooked
mashed and cooled carrots (about 3 medium) -
2-1/4
cups
of flour -
½
teaspoons
of baking powder
leveled -
3/4
cup
of raisins -
1
teaspoon
of vanilla -
1/4
teaspoon
of salt
-
Cream oil, sugars and egg first in your mixing bowl before adding all the remaining ingredients except for the raisins.
-
Beat thorough with your electric mixer to incorporate and mix well.
-
Stir in the raisins last.
-
This will be a fairly wet batter.
-
Drop by level tablespoons onto your well-greased cookie sheets. Give them about two inches apart to grow on the baking pan.
-
Bake at 350-degrees for about 12 minutes.
-
Cool about three minutes in the baking sheets before attempting to remove them.
-
ENJOY!
