1 (10 oz.) pkg. carrots in butter sauce
3/4 c. butter, softened
2/3 c. granulated sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. raisins

Cook carrots only until thawed. Place carrots and butter sauce in blender and grate coarsely. Cream butter and sugar. Add egg and mix well. Stir in extracts and carrots. Add dry ingredients in gradual amounts. Stir well after each addition. Drop by teaspoon on a greased cookie sheet. Bake at 375 degrees for 13 to 15 minutes. Cool and top with creamy frosting. Makes 38 cookies.

FROSTING:

2 c. 10X sugar
3 tbsp. orange juice
2 tbsp. butter