Not too sweet Carrot Raisin Cookies

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.​

RECIPE

​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 ​

Add

• 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 ​

Mix in

• 1/2 c rolled oats
• 3/4 c finely shredded fresh carrots
• 1/2 c golden raisins (or shredded coconut)

Add

• 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.