Serves: 48
Total Calories: 80

2 cups flour
3/4 teaspoon cinnamon ground
3/4 teaspoon nutmeg ground
1/2 teaspoon cloves ground
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar packed
1/2 cup butter or margarine, softened
2 eggs large
1 1/4 cups carrots finely shredded
1 cup raisins golden
1 cup nuts coarsely chopped
48 pecans halves

Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan or coat with non-stick spray.

In a medium bowl, stir flour, cinnamon, nutmeg, cloves, baking soda, and salt set aside.

In a large mixer bowl at medium speed, beat brown sugar and butter until fluffy. Beat in eggs. At low speed, beat in carrots, raisins, and chopped nuts until blended. Beat in flour mixture until all ingredients are moistened. Spread in pan. Arrange pecan halves in rows (8 halves along long side and 6 halves across).

Bake 28 to 30 minutes until a wooden pick inserted in center comes out clean. Cool pan on a wire rack.

Cover and store overnight. Cut into squares with a sharp knife.

Nutritional Facts:

Serves: 48
Total Calories: 80
Calories from Fat: 31

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