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Carrot Cookies

Carrot Cookies

Course: Dessert
Keyword: carrot, cookies
Servings: 30 servings
Calories: 131kcal
Author: Virginia Cooperative Extension, Healthy Futures


  • ½ cup margarine soft
  • 1 cup honey
  • 1 cup carrot grated
  • 2 egg whites well beaten
  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 2 cups quick cooking oats
  • 1 cup raisins


  • Preheat oven to 350F. Spray baking sheet with non stick spray.
  • Grate carrots with grater until a cup measure is full. Set aside.
  • Put margarine and honey together in a large bowl, or mixer,and cream margarine and honey together.
  • Pour the egg into a glass and check for shells and freshness. if it is OK, add to bowl with margarine and honey. Repeat for second egg.
  • In separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and oatmeal. Gradually stir flour-oatmeal mixture into creamed mixture, just until all f our is mixed and ingredients distributed throughout dough. Do not over mix.
  • Add carrots and raisins to margarine mix. Stir until mixed through.
  • Drop from teaspoon on baking sheet. Flatten slightly with fork and bake at 350 for 10 minutes, or until lightly browned.
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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