Carrot Raisin Spice Cookies Recipes

Steps:

• Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Combine carrots, raisins, water, sugar, orange juice, butter, cinnamon, cloves, and nutmeg in a small saucepan; bring to a boil. Reduce heat to low and simmer until slightly reduced, about 5 minutes. Pour carrot mixture into a large bowl and cool to lukewarm, 15 to 20 minutes.
• Stir flour, egg, baking soda, and salt into carrot mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, flour, butter and eggs with electric mixer on low speed 1 minute. Stir in cranberries.
• On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• Bake 10 to 13 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over cookies. Store covered.

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.

Steps:

• MIX flour, cereal, pumpkin pie spice and baking soda; set aside.
• BEAT applesauce and sugars in large bowl with electric mixer on medium speed until well blended.
• Add egg and vanilla; mix well.
• Add flour mixture; beat on low speed until well blended.
• Stir in carrots and raisins; let stand 10 minutes.
• DROP rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.
• BAKE at 350°F for 10-12 minutes or until golden brown.
• Cool on wire racks.

Steps:

• Set oven to 350 degrees.
• Line baking sheet/s with parchment paper.
• In a bowl cream butter with brown sugar until fluffy.
• Add in egg and vanilla; beat until well blended.
• Mix in carrots and coconut.
• In a small bowl mix the flour with salt, baking powder, nutmeg, cloves and cinnamon; add to the creamed mixture and mix until combined.
• Mix in raisins and nuts.
• Drop large spoonfuls on prepared baking sheet/s.
• Bake for about 10-12 minutes or until browned.