Cream butter, brown sugar, and sugar until light and fluffy
Add eggs and vanilla, one at a time. Scrape bowl after each
addition
In a separate bowl, mix flour, spices, baking soda, and salt. Add to
creamed mixture, and mix on LOW SPEED.
Fold in carrots, pecans, and raisins
Scoop into sheet tray that has been lined with parchment paper.
Be sure to leave about 3” in between, because they spread quite
a bit.
Bake at 375’F for about 8 minutes (check at 5, and turn sheet
tray).
Let cool before sandwiching with cream cheese frosting
Cream Cheese Frosting-
Cream together-
8 oz. cream cheese, softened
8 oz. powdered sugar
4 oz. butter, softened
4 oz. shortening
2 tsp vanilla extract
Originally Submitted
11/23/2010
0 Out of 5 from
0 reviews
You can add this Carrot Cookies recipe to your own private DesktopCookbook.
