1 1/2 cups flour
1/4 tsp. baking soda
3/4 tsp. ground cardamom
1/2 tsp. pumpkin pie spice
8 Tbs. room temperature butter
1 egg
1 cup grated carrots
1/2 cup raisins (I like to use 1/4 cup golden raisins and 1/4 regular raisins)
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
3/4 cups light brown sugar (make sure it's not lumpy so it mixes well)
1/2 tsp. vanilla
1 cup chopped pecans
Preheat oven to 325 degrees.
Coat 2 cookie baking sheets with non-stick cooking spray.
Mix all dry ingredients together thoroughly.
Mix all the butter and egg together and then add to the dry ingredients.
Make sure all your ingredients are mixed well.
Drop cookie dough by 1 tablespoon-full for each cookie onto baking sheets.
Bake for 20-25 minutes.
Recipe provided by: Flavors and Favorites © 2012
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