Add the baking powder, salt, cinnamon powder, nutmeg and oats to the flour.
Squeeze as much as water from the grated carrot and add it to the flour and mix all these ingredients well. Add few pecans at this stage and mix it.
In a separate bowl, mix the honey, old fashioned syrup, melted butter and grated ginger. Whisk it all together.
Now slowly add the wet mix to the dry mix and using a electric hand mix or a whisker mix them all together until just combined.
Meanwhile preheat the oven to 375 degree F and line up the baking tray with silicone mat or parchment paper or aluminum foil.
Grease your palms with oil and pinch a small lemon size ball from the batter and place it in the baking tray.
Press them slightly so that it can bake evenly.
Bake it for up to 15 to 17 minutes or until the cookies are brown.
Remove from the oven and let it cool on a wire rack.
That’s it. Carrot cookies are ready. Store it an airtight container.
APF can be replaced with wheat flour or gluten free flour. Instead of honey, you can use ¼ cup of sugar or skip sugar/honey altogether and use old fashioned syrup. I mixed pecans along with cookie mix, but you can always add in the end and fold the batter nicely.Adapted from Hill Physicians Monthly Magazine