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    You are in: Home / Recipes / Carrot-Pecan Cookies Recipe
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    Carrot-Pecan Cookies

    Average Rating:

    2 Total Reviews

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    • on July 24, 2008

      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.

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    • on August 25, 2007

      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!

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    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%

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