Carrot Oatmeal Raisin Cookies

20140902_212947_resized20140902_202816_resized20140902_202339_resizedWe are back with recipes after our summer hiatus.  We are going to start of with some delicious recipes that include the abundance of fresh produce available at this time of year. Our first will get your young ones out the door for start of school with nutritious carrot cookies.  Usually its Carrot Muffins here at this time of year but wanted to change things up a bit.  If you search the archives we do have a yummy carrot muffin recipe there for you to enjoy.

Accessories: Ankarsrum Vegetable Shredder, Flaker and Stainless bowl
Quantity: 60 cookies
Oven Temperature:350 degrees


  • 1 1/3 cup butter
  • 1 1/2 cup honey
  • 4 eggs
  • 2 cups grated carrots
  • 2 cups fresh ground flour
  • 1 1/2 cup all purpose flour ( I used all fresh ground)
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 4 cups fresh rolled oats
  • 2 cups raisins

Grind your flour, roll your oats and grate your carrots with a mid size grate attachment.   Place butter and honey into the stainless bowl and with roller attachment whip together on low speed till blended and fluffy.  Add the eggs and carrots.  In another bowl mix together the flour, remaining dry ingredients except oats and raisins.  Slowly add the dry ingredients to the liquid till all is incorporated.   Then add the oats and raisins. Drop by large spoonful onto greased or parchment lined cookie sheets.  Bake for 15 minutes or till golden on top.  Remove from oven and cool on rack. Enjoy.  Freezes well.

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