* Exported from MasterCook *
Carrot-Cake Bars
Recipe By :Cooking Light
Serving Size : 12 Preparation Time :0:00
Categories : Bars Cookies
Formed
Amount Measure Ingredient -- Preparation Method
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2/3 cup packed brown sugar
2 tablespoons margarine or butter -- softened
3/4 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
3/4 cup whole-wheat flour
1 1/2 cups regular oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded carrot
1/2 cup raisins
Preheat oven to 350 degrees.
Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes).
Add buttermilk, vanilla, and egg whites. Beat well.
Lightly spoon flour into a dry measuring cup. Level with a knife.
Combine flour and next 5 ingredients.
Gradually add to sugar mixture, beating just until blended.
Stir in carrot and raisins.
Pour batter into an 11 x 7-inch baking dish coated with cooking spray.
Bake at 350 degrees for 33 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
* Exported from MasterCook *
Oatmeal Carrot Cookies
Recipe By

illsbury Best Cookie Cookbook
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Drop
Formed
Amount Measure Ingredient -- Preparation Method
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1 cup flour
1 cup quick-cooking oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter or margarine -- softened
1/2 cup honey
1 teaspoon vanilla
1 egg
1/2 cup chopped nuts
1/2 cup shredded carrots
Heat oven to 350 degrees. Grease cookie sheets.
In large bowl combine all ingredients except nuts and carrots. Beat at low speed until well blended. Stir in nuts and carrots.
Drop dough by rounded teaspoonfuls 2" apart onto greased cookie sheets.
Bake for 8-12 minutes or until edges are light golden brown. Immediately remove from cookie sheets.
* Exported from MasterCook *
Soft Carrot Nut Molasses Cookies
Recipe By :The Brand Name Book of Baking
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Drop
Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
3/4 cup margarine -- softened
1/2 cup light or dark molasses
1 egg
1/2 cup vanilla yogurt
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 cup shredded carrot
3/4 cup chopped walnuts
3/4 cup seedless raisins
1 1/4 cups confectioners' sugar
2 tablespoons water
chopped walnuts
Preheat oven to 375º. Grease and flour baking sheets.
In bowl, with electric mixer at high speed, beat sugar and margarine until creamy.
At medium speed, blend in molasses, egg and yogurt until smooth.
Combine flour, baking soda and cinnamon. Stir into molasses mixture with carrot, walnuts and raisins.
Drop dough by tablespoonfuls about 2" apart onto prepared baking sheets.
Bake for 8-10 minutes or until lightly browned. Cool on wire racks.
Blend confectioners' sugar and water until smooth. Spread icing over prepared cookies and sprinkle with
additional chopped nuts.
* Exported from MasterCook *
Spiced Carrot Lunch-Box Cookies*
Recipe By :The All-American Cookie Book
Serving Size : 35 Preparation Time :0:00
Categories : Cookies Drop
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup golden raisins or dark raisins, or a
combination
3/4 cup carrots (about 2 medium) -- peeled and finely grated or chopped
1/4 cup plus 2 tablespoons orange juice
1/2 cup chopped dried sweetened pineapple -- OR
1/3 cup chopped candied pineapple -- optional
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup plus 2 tablespoons packed light brown
sugar
2/3 cup corn oil or other flavorless vegetable oil
1 large egg
1 teaspoon finely grated orange zest
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts -- optional
Preheat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.
In a large saucepan, stir together the raisins, carrots, and orange juice.
Bring to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes; if the mixture becomes dry, add 1 to 2 tablespoons water. Remove from the heat.
Stir in the pineapple, if using.
Let stand until cooled towarm.
In a medium bowl, thoroughly stir together the flour, cinnamon, all-spice, baking soda, nutmeg, cloves, and salt. Set aside.
Stir the brown sugar and oil into the carrot mixture until well blended.
Add the egg, orange zest, and vanilla and stir until evenly incorporated.
Beat or stir in the flour mixture, then the walnuts, if using, until evenly incorporated.
Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 2 1/2 inches apart.
Bake the cookies, one sheet at a time, in the middle of the oven for 9 to 12 minutes, or until lightly tinged with brown all over and firm when pressed in the centers. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 1 week or freeze for up to 1 1/2 months.