1/2 c. butter, softened
1 c. brown sugar, packed
1/2 c. sugar
1 tsp. vanilla
1 lg. egg
1 c. boiled & pureed carrots
3 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 c. chopped raisins

In large bowl of electric mixer, cream butter until light and fluffy, about 1 minute. Add brown and white sugar, egg and vanilla; beat until fluffy, 1 to 2 minutes. Add carrots and blend thoroughly.

Sift together flour, baking powder, salt, cinnamon, cloves and nutmeg; mix well and stir into creamed mixture, beating only until smooth and well mixed. Stir in raisins. Drop by rounded teaspoon onto greased cookie sheets. Bake 10 to 12 minutes at 375 degrees; until edges are lightly browned. Cool on wax paper. Makes about 4 dozen cookies.