2 Reviews

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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Tornado Ali July 24, 2008

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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LUv 2 BaKE August 25, 2007
Carrot-Pecan Cookies