Do you like carrot cake but it's too heavy and too full of calories? These cookies give you the same flavors, but are a little healthier for you. Feel free to play with the add-ins, adjusting the quantities of nuts, raisins, or even a little shredded coconut. This recipe makes 18-20 chewy 2-inch cookies.
I don't have much of a sweet tooth so I like these cookies plain or with a sprinkle of powdered sugar. But if you are craving the traditional carrot cake combo, they are also delicious with a little drizzle of cream cheese frosting. We published a great recipe for the frosting here earlier this week.
You really need a stand mixer (or strong arms) for this recipe. The dough is heavy, sticky and tough to work.
CARROT RAISIN COOKIES
In stand mixer fitted with paddle beater or SideSwipe, combine until creamy:
1/2 c unsalted butter, softened
1/2 c brown sugar
1/2 c granulated sugar
1 large egg
1 t vanilla extract
Combine in a separate bowl:
1 c all purpose flour
1/2 t baking powder
1/2 t baking soda
3/4 t cinnamon
1/4 t salt
Add a little at a time to creamed mixture at lowest speed until well combined
1/2 c rolled oats
3/4 c finely shredded fresh carrots
1/2 c golden raisins (or shredded coconut)
1/2 c chopped walnuts or pecans
Refrigerate dough at least 30 minutes or overnight. They spread less with longer chilling.
Drop large rounded tablespoons of dough into a prepared cookie sheet, or use a level 2-T cookie scoop.
Bake at 350 for 12-15 minutes, or until the edges are golden brown.
Cool slowly on warm cookie sheet. Sprinkle with powdered sugar or frost lightly with cream cheese frosting.