1/2 c. boiling water
1/2 c. raisins
1 c. brown sugar, firmly packed
1/2 c. butter, room temperature
1 egg
2 tbsp. grated lemon rind
1/2 c. finely shredded raw carrot
1 1/4 c. whole wheat flour
2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 400 degrees. Pour boiling water over raisins and let soak 5 minutes to soften; drain well. In medium size bowl, combine brown sugar, butter, egg, and grated lemon rind. Beat well. Stir in shredded carrots and drained raisins. In separate bowl, stir together flour, baking powder, and salt; add to butter mixture and blend well. Drop by teaspoonfuls onto lightly oiled baking sheets and bake for 10-12 minutes. Makes 3 dozen cookies.