Carrot Raisin Nut Cookies Recipes

CARROT-RAISIN NUT COOKIES

Steps:

• Set oven to 350 degrees.
• Line baking sheet/s with parchment paper.
• In a bowl cream butter with brown sugar until fluffy.
• Add in egg and vanilla; beat until well blended.
• Mix in carrots and coconut.
• In a small bowl mix the flour with salt, baking powder, nutmeg, cloves and cinnamon; add to the creamed mixture and mix until combined.
• Mix in raisins and nuts.
• Drop large spoonfuls on prepared baking sheet/s.
• Bake for about 10-12 minutes or until browned.

OATMEAL CARROT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
• Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
• Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

MOLASSES LOVER'S CARROT-RAISIN COOKIES

Steps:

• Heat oven to 375°. Mix molasses, oil and egg in medium bowl. Stir in remaining ingredients. Drop dough by tablespoonfuls onto ungreased cookie sheet.
• Bake 6 to 9 minutes or just until set. Let stand 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, mix glaze ingredients until smooth. drizzle about 1/2 teaspoon over each cookie.

OATMEAL CARROT RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk peanut butter, coconut oil, agave nectar, brown sugar, eggs, and vanilla together in a bowl. Whisk flour, baking powder, cinnamon, salt, baking soda, and cloves together in a separate bowl; stir into peanut butter mixture until dough comes together. Fold oats, carrots, and raisins into dough. Spoon dough, 1 to 2 tablespoons per cookie, onto a baking sheet.
• Bake in the preheated oven until edges are lightly browned, about 15 minutes.

CARROT AND RAISIN BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Combine carrots, raisins, water, sugar, orange juice, butter, cinnamon, cloves, and nutmeg in a small saucepan; bring to a boil. Reduce heat to low and simmer until slightly reduced, about 5 minutes. Pour carrot mixture into a large bowl and cool to lukewarm, 15 to 20 minutes.
• Stir flour, egg, baking soda, and salt into carrot mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

CARROT-RAISIN SPICE COOKIES

Steps:

• MIX flour, cereal, pumpkin pie spice and baking soda; set aside.
• BEAT applesauce and sugars in large bowl with electric mixer on medium speed until well blended.
• Add egg and vanilla; mix well.
• Add flour mixture; beat on low speed until well blended.
• Stir in carrots and raisins; let stand 10 minutes.
• DROP rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.
• BAKE at 350°F for 10-12 minutes or until golden brown.
• Cool on wire racks.