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Ingredientes
- 2 c. Diced peeled carrots
- 3/4 c. Butter or possibly oleo, softened
- 1 c. Sugar
- 1 x Egg
- 1 tsp Vanilla
- 2 c. Flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 1 1/4 c. Sifted powdered sugar
- 2 Tbsp. Softened butter or possibly oleo
- 2 Tbsp. Pineapple preserves Lowfat milk, sufficient for spreading consistency
Direcciones
- Cook carrots in small amout of boiling slated water rill tender. Drain and mash (should measure 1 c.). Cold. Cream butter and sugar. Add in egg and vanilla, beat until fluffy. Stir in carrots. Stir together flour, baking pwdr and salt, blend into batter. Drop from tsp. onto ungreased cookie sheet. Bake 375-f for 12 min. Cold and spread with frosting.
- Pineapple Frosting: Blend 1-1/4 c. sifted powdered sugar, 2 Tbsp. softened butter or possibly oleo, 2 Tbsp. pineapple preserves till smooth.
- Add in sufficient lowfat milk until spreading consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 314 | |
| Calories from Fat 123 | 39% |
| Total Fat 14.05g | 18% |
| Saturated Fat 8.66g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 421mg | 18% |
| Potassium 93mg | 3% |
| Total Carbs 44.84g | 12% |
| Dietary Fiber 1.1g | 4% |
| Sugars 27.89g | 19% |
| Protein 2.93g | 5% |
