Carrot Pecan Cookies Food

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CARROT PECAN COOKIES



Carrot Pecan Cookies image

Make and share this Carrot Pecan Cookies recipe from Food.com.

Provided by SharleneW

Categories     Drop Cookies

Time 25m

Yield 24 cookies

Number Of Ingredients 13

1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cardamom (optional)
1/4 teaspoon cinnamon
1/2 cup butter (at room temperature)
3/4 cup light brown sugar
1 egg
1/2 teaspoon vanilla
1 cup carrot, grated
1 cup pecans, chopped
1/2 cup raisins

Steps:

  • Heat oven to 325 degrees; lightly grease 2 cookie sheets.
  • Combine flour, baking powder, soda, salt and spices.
  • Beat the butter with the sugar until fluffy- 2 to 3 minutes.
  • Beat in the egg and the vanilla.
  • Beat in the flour mixture.
  • Stir in the carrots, nuts and raisins.
  • Drop the batter by generous tablespoons onto the baking sheets 2 inches apart.
  • Bake until the edges are lightly browned, about 15 minutes.

CARROT CAKE COOKIES RECIPE BY TASTY



Carrot Cake Cookies Recipe by Tasty image

A tasty twist on a classic cake! Crunchy pecans paired with chewy raisins and sweet shredded carrots make these cookies the perfect no-fork-needed dessert. And let's not forget, each cookie oozes with a delectable cream cheese filling.

Provided by Betsy Carter

Categories     Desserts

Yield 16 cookies

Number Of Ingredients 16

4 oz cream cheese, softened
1 ¾ cups powdered sugar
1 tablespoon all purpose flour
1 teaspoon vanilla extract
2 cups all purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
12 tablespoons unsalted butter
½ cup sugar
1 cup brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 cup carrot, shredded
1 cup raisin
½ cup pecan, chopped

Steps:

  • Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
  • Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
  • Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
  • In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
  • In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
  • Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
  • Add the flour mixture and beat until just incorporated.
  • Fold in the carrots, raisins, and pecans with a rubber spatula.
  • Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
  • Place a frozen icing ball in the center of each dough round.
  • Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
  • Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
  • Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
  • Enjoy!

Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 27 grams

MAPLE-GLAZED CARROTS WITH PECANS



Maple-Glazed Carrots with Pecans image

The natural sweetness of carrots goes well with maple flavors in this easy side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 12

Number Of Ingredients 6

1/4 cup chicken broth
1/4 teaspoon salt
2 lb ready-to-eat baby-cut carrots
1/4 cup real maple or maple-flavored syrup
2 tablespoons butter or margarine
1/4 cup coarsely chopped pecans

Steps:

  • In 12-inch skillet, heat broth and salt to boiling over high heat. Add carrots; reduce heat to medium. Cover; cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.
  • Add syrup and butter to carrots in saucepan. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until carrots are glazed. Sprinkle with pecans.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 8 g, TransFat 0 g

CARROT COOKIES



Carrot Cookies image

These cookies are both flavorful and colorful. The shredded carrots add nice bright flecks of orange color.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-1/2 dozen.

Number Of Ingredients 7

1 cup shortening
3/4 cup sugar
2 eggs
1 cup shredded carrots
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 128 calories, Fat 8g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 80mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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