Carrot Cake Cookie Recipe. SEE NOTE.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:
I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test.... I am told my muffins are the best they ever tasted! Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured wild animals). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .For the cost of a cup of coffee you can help save an animal's life.

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities. REMEMBER. As explained here, I give a coupon for 100% of your Flourpower purchase, including the $15 shipping towards anything in my main gems and jewelry section!

If you want muffins made ready for you to eat, please check out Muffin of the Week here.

RECIPE:

Preheat oven to 375

You will need:

310 grams of all purpose flour
300 grams of brown sugar
230 grams of unsalted butter
200 grams of shredded carrot ( about 4 carrots)
160 grams of walnuts, chopped
150 grams of golden raisins Soaked in warm water for about 15 minutes, patted dry and dusted with flour just before adding.
2 large eggs, beaten, room temp
3 teaspoons of cinnamon
1/2 teaspoon of ground nutmeg
2 teaspoons of baking powder
1/2 teaspoon of salt

For glaze:

240 grams icing sugar
75 grams of cream cheese (LEAVE OUT TO WARM TO ROOM TEMP)
2 tsp of lemon juice
1/2 teaspoon vanilla extract

1) In a large saucepan het butter until just melted, and remove from heat. stir in sugar, cinnamon, nutmeg, baking powder and salt. Mix well. Mix in the carrot, raisins and walnuts ( saving a few pieces for topping on icing) Stir in egg. Mix well. Then add flour until just incorporated.

2) Use scoop to place batter on trays with parchment paper, about 2 to 3 inches apart. Bake for about 15 minutes until lightly brown. Remove, allow to cool on sheets for a couple of minutes, then transfer to cooling rack.

3) Make the glaze .Add ingredients to a food processor and blend until smooth. Needs to hold its shape a little...so if to runny, add a little more sugar. Use knife to add to the top of the cookies. Add a few walnut pieces on top before topping dries.