Total Time
32mins
Prep 20 mins
Cook 12 mins

Baking time is per sheet.

Ingredients Nutrition

Directions

  1. In a mixing bowl, cream butter and sugar. Add egg and vanilla extract; mix well.
  2. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until well blended. Stir in carrots and raisins.
  3. Drop by rounded tablespoonsful 2 inches apart on ungreased baking sheets.
  4. Bake in preheated 325 degree F oven for 10-12 minutes. Cool for 5 minutes before icing.

Reviews

(4)
Most Helpful

These cookies were so moist & delicious! The prep time did take a little bit longer than 20 minutes because it takes a while to grate enough carrots to fill a cup. I think I would like to try this same recipe with canned pumpkin instead of carrots to make a pumpkin pie cookie. Thanks for the great recipe!

ErinCathleen April 06, 2010

Thought these needed a little extra oomph, so added more cinnamon and vanilla than called for.

mollypaul July 23, 2006

These cookies were very moist, and so good. I found them a tad bland, and will add more cinnamon and possibly some nutmeg next time. I didn't ice them, that might add more flavour, but cream cheese would increase the fats and you know what they say 'a minute on the lips and a lifetime on the hips' *grins* Thanks for posting. Will sure be making these again, as they disappeared very quickly...and were easy to make

Northern_Reflectionz June 30, 2006

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