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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 8 |
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Developed by Whole Foods Market for Fitness Magazine, April 2008. Allow a half an hour to chill the dough. Ingredients:
1/2 cup currants or 1/2 cup raisins |
1 1/2 cups all-purpose flour |
3/4 cup whole wheat flour |
1 teaspoon ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1 cup unsalted butter, room temperature |
1 cup light-brown sugar |
2 eggs |
1 tablespoon grated orange zest |
2 cups grated carrots |
Directions:
1. Preheat oven to 350°F.
2. Cover currants with boiling water and let sit for 5-10 minutes; drain off water.
3. Sift together flours, cinnamon, baking soda, nutmeg, and salt.
4. In another bowl, beat together butter and sugar.
5. Add eggs and orange zest to egg-sugar mixture.
6. Fold in carrot and drained currants.
7. Add flour mixture just until combined.
8. Refrigerate dough for 30 minutes.
9. Scoop teaspoons of dough onto nonstick baking sheets (or line with parchment paper).
10. Bake for 10-12 minutes.
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