Ingredients for Carrot Pecan Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Ground Cardamom
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter
- Light Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup chopped pecans
- 1/2 cup raisins
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How to Make Carrot Pecan Cookies
- Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 2 cups grated carrots, 1 cup chopped pecans, and 1/2 cup raisins.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
35g
Fat
13g
Carbs
4g
