Carrot Cake Cookies Recipe

         
      1 c  LAND O LAKES® Butter
    3/4 c  sugar
    3/4 c  brown sugar,Firmly Packed
      2    eggs
      2 t  vanilla
  2 1/2 c  all-purpose flour
      1 t  baking soda
      2 t  cinnamon,Ground
    1/2 t  salt
      1 c  pecans,Chopped
      4 md carrots,grated about 2cups
           Icing Ingredients
      4 c  powdered sugar
    1/2 c  LAND O LAKES® Butter
           -softened
      8 oz cream cheese,softened
    1/2 t  vanilla
      1    tube green decorator icing
           -if desired
      1    tube orange decorator icing
           -if desired

Heat oven to 350F. Combine 1 cup butter, sugar and brown sugar in
large mixer bowl. Beat at medium speed, scraping bowl often, until
creamy (2 to 3 minutes). Add eggs and 2 teaspoons vanilla; beat until
well mixed (1 to 2 minutes). Reduce speed to low; add flour, baking
soda, cinnamon and salt. Beat, scraping bowl often, until well mixed (2
to 3 minutes). Stir in pecans and carrots.

Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake
for 12 to 15 minutes or until lightly browned around edges. Cool
completely.

Meanwhile, beat powdered sugar, 1/2 cup butter, cream cheese and 1/2
teaspoon vanilla in medium bowl at medium speed until smooth and creamy
(3 to 5 minutes). Frost each cooled cookie with 2 teaspoonfuls frosting.
Use decorator icing to make a carrot design on top of each cookie, if
desired.

Yield: 3 1/2 dozen cookies

Carrot Loaves
        
      3    eggs
  1 1/2 c  vegetable oil
      2 c  carrots,Shredded
  1 1/2 c  sugar
      1 t  vanilla
      2 T  orange peel,Grated
  3 1/2 c  flour
      2 t  baking soda
      1 t  baking powder
      1 t  salt
      1 t  cinnamon
      1 t  cloves
    2/3 c  nuts,Chopped

Heat oven to 350 degrees.  Grease & flour 2 loaf pans.  Beat eggs,
oil, carrots, sugar, vanilla & orange peel with mixer on low speed for
one minute, scraping bowl occasionally.  Add flour, baking soda, baking
powder, salt, cinnamon & cloves.  Beat on low speed about 15 seconds
until moistened, scraping bowl ocasionally.  Beat on medium speed for
45 seconds.  Stir in nuts.  Spread in pans.  Bake until wooden pick
inserted in center comes out clean, about 55 to 60 minutes.  Cool ten
minutes, remove from pans.  Cool completely before slicing.  Rfrigerate
leftover bread.

1979 1st place Wisconsin State Fair