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Old 08-19-2007, 05:28 AM   #1
Kevinpa
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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.




Last edited by Kevinpa; 08-19-2007 at 05:30 AM..
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Old 08-19-2007, 07:35 AM   #2
jackieba
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looks great. I'd want the cream cheese icing too.
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Old 08-19-2007, 10:23 AM   #3
parrotchic
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Kevin, when you use shortening do you use the butter flavor one, the regular or both?
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Old 08-19-2007, 10:32 AM   #4
Brendajm
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these look great, I got to make up the flour mix and soon.
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Old 08-19-2007, 11:50 AM   #5
Kevinpa
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Quote:
Originally Posted by parrotchic View Post
Kevin, when you use shortening do you use the butter flavor one, the regular or both?
I always use the butter flavor if I have it, otherwise I just use the regular.
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Old 08-19-2007, 12:15 PM   #6
parrotchic
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Thanks Kevin.
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Old 08-19-2007, 05:46 PM   #7
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kevin, do you think we could sub a cup of pumkin for the carrots? a cream cheese frosting sounds delish!
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Old 08-19-2007, 06:09 PM   #8
Kevinpa
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Originally Posted by That Girl View Post
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.
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