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, purchases from my flour power section can earn you unheard of discounts!

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.