Moist, raisin-studded carrot brownies make a nourishing, not-too-sweet, dessert snack. They are ideal for the lunch box or picnic basket.
Time to prepare: 20 minutes
| 1/2 cup butter or margarine
3/4 cup brown sugar
1 cup all-purpose flour
1 tsp baking powder
1 tsp. cinnamon
1/2 tsp. each ginger and salt
1 cup grated carrots
1 tsp. vanilla
1/3 cup raisins
1/2 cup chopped walnuts
| Melt butter. Combine with sugar in a mixing bowl. Blend together.
Beat in the egg.
Combine flour, baking powder, cinnamon, ginger, and salt. Blend
Stir in grated carrots, vanilla, and raisins.
Spoon batter into a buttered 8-inch square pan.
Sprinkle with chopped nuts.
Bake at 350°F for 25 to 30 min. Cool.
Cut into 2-inch squares.
Variation: Cut brownies into larger squares (you can get 9 large squares
These cookies are best made a day or two in advance. Store in an airtight container.