CARROT CAKE COOKIE BITES

6 tbsp butter, softened

3/4 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1 cup grated carrots
1/2 cup raisins
1/2 cup chopped pecans or walnuts
Thin cream cheese icing for drizzle, optional

In a large mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the flour mixture to the creamed mixture until blended. Stir in the carrots, raisins, and pecans or walnuts.

Drop the mixture by rounded tablespoonfuls about 2-inches apart on ungreased baking sheets. Bake at 325 degrees for 12 to 15 minutes or until the edges are lightly browned and the cookies are set. Cool for a couple of minutes before attempting to remove from the baking sheets to cool on wire racks. Drizzle cooled cookies with the frosting, if using.

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