Carrot Cake Muffin Cookies! Low Fat!
Carrot cake originated in the Middle Ages when sugar and sweeteners became more readily available in Europe.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Carrot Cake Muffin Cookies! Low Fat!
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Grate the carrots and set them aside.
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In a large bowl, combine the sugar and vegetable oil. Mix well.
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Add the eggs one at a time, beating well after each addition.
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Stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the grated carrots, walnuts, and raisins.
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Drop tablespoonfuls of the batter onto the prepared baking sheet.
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Bake for 18-20 minutes, or until the edges are golden brown.
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Remove from the oven and let cool on the baking sheet for 5 minutes.
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Transfer to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 24g8%
- Sugars 14g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
