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Combine dried grated carrots and ½ cup hot water. Let sit 30 minutes, stirring
twice. Beat together. Let sit 30 minutes, stirring twice. Beat together butter or
margarine, brown sugar, egg, 2 Tbsp water, and vanilla until creamy. Stir to-
ture. Fold in carrots. Drop by teaspoonfuls onto slightly greased baking sheets.
Bake in 350° F oven for 15-18 minutes or until lightly browned. Makes 4 dozen.
Barb's Carrot Cake-
Rehydrate 1 cup dehydrated carrots in 1 cup warm water for 30 minutes. Do
not drain. Preheat oven to 350° F.
In a BOSCH bowl with wire whips or cookie paddles, beat oil, eggs and sugar.
tube pan, bundt pan, or a 10" spring-form pan. Bake 1 hour. Cake tester should
come out clean before removing from oven. Cool 5 to 10 minutes in pan. In-
vert pan to remove cake. Cool completely on a cooling rack. Frost with cream
cheese icing.
*Oil may be replaced with ¾ cup oil and ¾ cup applesauce.
*Drained pineapple juice may be reserved for icing or as part of the
oil measurement.
Cream Cheese Icing
Cream ingredients with wire whips.
Frost cooled cake. Sprinkle with ¾ cup shredded coconut.
Apple-Raisin Cookies
g
or
o-
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s.
1 tsp vanilla
1 tsp salt
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
6 oz chocolate chips (optional)
Recipe by Barb Lockert
1 ½ cups oil*
3 eggs
1 ½ cups sugar
2 tsp baking soda
½ tsp sea salt
2 ½ tsp cinnamon
Dash nutmeg
1 cup dehydrated carrots, rehydrated
1 cup walnuts, chopped
1 cup (14 oz) drained, crushed pineapple*
2 8-oz packages cream cheese softened
1 cup powdered sugar
1 tsp vanilla
1 cup coarsely chopped dried apples
2 Tbsp hot water
¾ cup butter
1 cup firmly packed light brown sugar
1 egg
2 Tbsp water
1 tsp vanilla
1 cup unsifted all-purpose or unbleached white flour
DEHYDRATOR
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