If you’re looking for something that will please everyone’s palette, look no further. These are soft, moist and have just enough natural sweetness.

Moist and delicious carrot cake cookies are a treat for anyone.

  • 2 cups shredded carrots (about four medium carrots)
  • 3 large eggs, beaten
  • 2 tsp. cinnamon
  • 1 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1/2 to 3/4 cup unsweetened golden raisins
  • 1/2 to 3/4 cup chopped pecans
  • 1 cup almond meal or flour
  • 2 Tbs. raw honey (optional)

Preheat oven to 350 degrees.

Lightly beat the eggs and whisk in the cinnamon, allspice, nutmeg and cloves. Mix in the shredded carrots, raisins, pecans, almond meal and optional honey.

Line a cookie pan with parchment paper and drop large spoonfuls of the batter onto the pan. I got 12 good-sized cookies with this recipe.

Bake for at least 15 minutes, until it looks cooked and somewhat spongy. Cool on a wire rack and store in an airtight container.

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