Carrot Hermits

Name: Carrot Hermits
Yield: 18 cookies
Ingredients: 1/2 cup (125 mL) butter softened; 1/2 cup (125 mL) brown sugar lightly packed; 1 egg; 1 tsp (5 mL) vanilla extract; 3/4 cup (180 mL) grated carrot; 1/2 cup (125 mL) shredded coconut; 1 1/4 cups (310 mL) all-purpose flour; 1/2 tsp (2 mL) baking powder; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) ground cinnamon; 1/4 tsp (1 mL) ground nutmeg; Pinch of ground clove; 3/4 cup (180 mL) raisins; 3/4 cup (180 mL) chopped pecans

This is the Carrot Hermits recipe.

Prep: 10 min
Cooking: 10 min - 12 min

Yields 18 cookies

Ingredients

1/2 cup (125 mL) butter softened
1/2 cup (125 mL) brown sugar lightly packed
1 egg
1 tsp (5 mL) vanilla extract
3/4 cup (180 mL) grated carrot
1/2 cup (125 mL) shredded coconut
1 1/4 cups (310 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
Pinch of ground clove
3/4 cup (180 mL) raisins
3/4 cup (180 mL) chopped pecans

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Preparation

Preheat oven to 350 °F (180 °C).

Blend butter with brown sugar until fluffy. Beat in egg. Stir in vanilla, carrot and coconut. Add flour, baking powder, salt, cinnamon, nutmeg and cloves. Stir in raisins and pecans.

Line baking sheets with parchment paper. Drop large spoonfuls of dough onto baking sheets. Bake for 10 to 12 minutes or until browned.