How To make Carrot Pecan Cookies
1 1/2 c Flour
1 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
3/4 ts Ground cardamom (optional)
1/4 ts Cinnamon
8 tb Butter; softened
3/4 c Light brown sugar
1 Egg
1/2 ts Vanilla extract
1 c Grated carrots
1 c Chopped pecans
1/2 c Raisins
Heat oven to 325F. Lightly grease 2 baking sheets. Combine the flour, baking powder and soda, salt and spices. Beat the butter with the sugar until light and fluffy, 2 - 3 minutes. Beat in the egg and the vanilla. Beat in the flour mixture. Stir in carrots, nuts and raisins. Drop the batter by generous tablespoons onto the greased baking sheets 2" apart. Bake until edges are lightly browned for 20 -25 minutes. JM -----
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250 grams unsalted butter
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp salt
2 cups all-purpose flour
1 1/4 cup chopped pecans
powdered sugar for rolling
Bake at 170°C for 15-20 mins
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Moist Carrot Cake with Pecan Nuts
Ingredients
4 eggs
1 cup brown sugar
1 cup white sugar
1 and1/4 cup oil
2 cups flour 2 tsp bicarbonate of soda
1 and 1/2 tsp cinnamon powder
3 cups grated carrots (5-6 medium carrots)
100g chopped pecans
1/2 cup currants
Method
1. Preheat the oven to 180°C
2. Add eggs into a bowl and beat with a hand mixer
3. Add sugar (both) and beat until fluffy
4. Add in the oil and beat a little more
5. Switch to a rubber spatula. Add flour, bicarb, and cinnamon and mix well
6. Stir in carrots, pecans and currants
7. Grease two 20cm pans and divide the mixture equally in each pan
8. Bake at 180°C for 30 minutes
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