Carrot cookies

These soft cookies are so easy to make, and I suppose a little less guilt-inducing than most cookie recipes.

Carrot Cookies
adapted from Simply in Season

1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 1/2 cups raw carrot, shredded
1 egg
1/2 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Optional frosting: Mix 1 cup powdered sugar with 1 teaspoon vanilla and about a tablespoon of milk, or enough to make it spreadable. You can also use orange juice, but I find that a little overpowering.

Preheat the oven to 375 degrees. Stir the butter and sugar together in a big mixing bowl. Add the carrot, egg and vanilla.

Sift the dry ingredients together in a separate bowl. Slowly add them to the wet ingredients and stir to combine.

Drop the cookies (about a tablespoon of the dough at a time) onto a greased cookie sheet and bake for 10-14 minutes, or until the edges are just starting to get brown.

Let the cookies cool for a few minutes before you dab on the frosting.