Carrot Hermits
Print Category Carrots Thematic No thematic Source dairygoodness Evaluation
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- 1/2 cup (125 ml) butter, softened
- 1/2 cup (125 ml) brown sugar
- 1 egg
- 1 tsp (5 ml) vanilla
- 3/4 cup (175 ml) shredded carrot
- 1/2 cup (125 ml) shredded coconut
- 1-1/4 cups (300 ml) all purpose flour
- 1/2 tsp (2 ml) baking powder
- 1/2 tsp (2 ml) salt
- 1/2 tsp (2 ml) cinnamon
- 1/4 tsp (1 ml) nutmeg
- Pinch cloves
- 3/4 cup (175 ml) raisins
- 3/4 cup (175 ml) chopped pecans
Preparation
- Preheat oven to 350°F (180°C). Blend butter with brown sugar until fluffy. Beat in egg. Stir in vanilla, carrot and coconut. Add flour, baking powder, salt, cinnamon, nutmeg and cloves. Stir in raisins and pecans.
- Line baking sheets with parchment paper. Drop large spoonfuls of dough onto baking sheets. Bake for 10 to 12 minutes or until browned.
Cook commentary
1-1/2 dozen
Tip: Grate carrots coarsely for a chunkier cookie or use a fine grater for a cakier cookie.
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