Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Carrot-Pecan Cookies Recipe
    Lost? Site Map

    Carrot-Pecan Cookies

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    17 mins

    33 mins

    Deb's Recipes's Note:

    These drop-style cookies have a cakey texture and are not overly sweet; once topped with an easy-to-make pineapple glaze, they are just right! This recipe was created for the Ready Set Cook #10 Contest.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Whisk together flour, baking powder, salt, and cinnamon; set aside; cream together butter and sugars; stir in egg and vanilla; stir in carrots and pineapple; stir in flour mixture; stir in chopped pecans and raisins.
    2. 2
      Drop tablespoons of dough onto parchment-lined or greased cookie sheets; bake at 375°F for 10-12 minutes or until cookie springs back when touched lightly and its bottom edges begin turning brown.
    3. 3
      Cool cookies; beat together pineapple juice and powdered sugar, adjusting amounts as necessary, to make a thin glaze; drizzle each cookie with glaze and, before the glaze sets, top with a small pinch of chopped pecans.

    Ratings & Reviews:

    • on July 24, 2008

      45

      Pretty tasty cookies. I only had 1/3 cup of carrot, so I substituted 1/3 cup of chopped apple for the rest of the carrot. Used cinnamon, all spice, and nutmeg, and left out the raisins (all out). Used 1 cup whole wheat flour for 1 cup of the white. I also added a splash of lemon juice to the glaze to brighten the taste a bit. I'll probably make these cookies again - they would be great for a brunch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2007

      55

      Excellent cookies! The meadley of pineapple, carrot, raisins and pecans is just wonderful especially paired with the cinnamon. I did use half whole wheat flour as suggested. I love the soft, moist, cake like consistency of these cookies. I lioved them both with and without the glaze. Good luck in RSC #10!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Carrot-Pecan Cookies

    Serving Size: 1 (1143 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 135.3
     
    Calories from Fat 47
    35%
    Total Fat 5.3 g
    8%
    Saturated Fat 2.1 g
    10%
    Cholesterol 15.1 mg
    5%
    Sodium 90.8 mg
    3%
    Total Carbohydrate 21.0 g
    7%
    Dietary Fiber 0.7 g
    3%
    Sugars 12.5 g
    50%
    Protein 1.6 g
    3%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites