Grate and chop 2 cups of raw carrots
In a large bowl, combine butter and sugar until light and fluffy.
Beat the eggs and vanilla.
Add cinnamon, baking powder, baked goods, salt and mix well.
Add flour and stir until smooth.
Add 2 cups of carrots.
Bake the cookies at 375 degrees for 13-15 minutes or until golden brown around the edges.
Let the cookies cool.
Frost with the best cream cheese frosting.
Wrap the chopped pecans around the edges of the cookie.
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