Carrot Cake Cookies
 

My DW requested these from my HC recipe box and I was really pleased with how they turned out. Very light and fluffy with a great flavor.
If I were making these for myself I would have made a cream cheese icing sweetened to taste but my DW wanted them as is.

Carrot Cake Cookies (yeild 2 doz. @ 1 carb each)
wet
1/4 cup butter
1/4 cup shortening
1 large egg
1 tsp vanilla
1 med. carrot, shredded fine
dry
1 1/2 cup cake and cookie flour mix
1 tsp splenda quick pack
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 cup pecans, chopped(optional)

Mix wet ingredients in an electric mixer until combined.
Mix dry ingredients together and add to the wet, mixing until a batter is formed.
Drop mounded, teaspoon sized, balls on a parchment lined cookie sheet and bake in a preheated 375 degree oven for 12 to 15 minutes or golden brown.
Mine took 15 minutes.

http://i106.photobucket.com/albums/m...npa1/ccc56.jpg

http://i106.photobucket.com/albums/m...npa1/ccc57.jpg

looks great. I'd want the cream cheese icing too.

Kevin, when you use shortening do you use the butter flavor one, the regular or both?

these look great, I got to make up the flour mix and soon.

I always use the butter flavor if I have it, otherwise I just use the regular.

Thanks Kevin.

kevin, do you think we could sub a cup of pumkin for the carrots? a cream cheese frosting sounds delish!

I'd start with 1/2 cup and then judge if you think 1 cup would make the batter too wet.