Carrot-Raisin Spice Cookies


  • 1 1/4 cup flour
  • 1/2 cup CREAM OF WHEAT - Regular, (1-minute, 2-1/2-min or 10-min cook time) uncooked
  • 1 1/2 teaspoon pumpkin pie spice
  • 3/4 tsps. baking soda
  • 1/3 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, firmly packed
  • 1/3 cup egg substitute, cholesterol-free egg product
  • 1 teaspoon vanilla
  • 1/2 cup carrots, finely chopped
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts, finely chopped


Mix flour, cereal, pumpkin pie spice and baking soda; set aside.

Beat butter and sugars in large bowl with electric mixer on medium speed until well blended. Add egg product and vanilla; mix well. Add flour mixture; beat on low speed until well blended. Stir in carrots, raisins and walnuts; let stand 10 minutes.

Drop rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.

Bake at 350°F for 10-12 minutes or until golden brown. Cool on wire racks.

Makes 20 servings, 3 cookies each.

Jazz It Up:

Prepare and cool muffins as directed. Mix 1 cup powdered sugar with 1 Tbsp. milk or water. If necessary, stir in additional 1 Tbsp. milk until glaze is of desired consistency. Drizzle over cookies. Let stand until set.


Substitute dried cranberries for raisins.
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