59.                      Carrot Cake Cookies

Ingredients

• 1/2 cup butter, softened
• 1 cup brown sugar
• 2 eggs
• 1 (8 ounce) can crushed pineapple, drained
• 3/4 cup shredded carrots
• 1 cup raisins
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons ground cinnamon
• 1 cup chopped walnuts (optional)

Direction

• Set an oven to preheat to 175° C (350° F). Grease or line the cookie sheets with parchment paper.
• Cream together the brown sugar and butter in a big bowl, until it becomes smooth. Beat in the eggs, one by one, then mix in the raisins, carrots and crushed pineapple. Mix together the cinnamon, salt, baking soda, baking powder and flour, then mix it into the carrot mixture. If preferred, stir in the walnuts. Drop it on the prepped cookie sheets by rounded spoonfuls.
• Let it bake in the preheated oven for 15-20 minutes, until the cookies become set and the bottoms start to turn brown. Let the cookies cool for several minutes on the cookie sheets prior to transferring to wire racks to let it fully cool.

Nutrition Information

• Calories: 106 calories;
• Sodium: 85
• Total Carbohydrate: 14.4
• Cholesterol: 17
• Protein: 1.8
• Total Fat: 5.1