Nutrition per serving may change if servings are adjusted.
½ cup honey
¼ cup packed brown sugar or brown sugar substitute equivalent to ¼ cup brown sugar (see Tip)
1 tablespoon unsalted butter, softened
¼ cup canola oil
1 egg white
3 cups shredded carrots (6 medium)
2 cups all-purpose flour
½ cup whole-wheat flour
1½ teaspoons pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
1 cup chopped walnuts or pecans, divided
2 ounces reduced-fat cream cheese, softened
½ cup powdered sugar
2 to 3 teaspoons fat-free milk (optional)
Preheat oven to 350°F. Coat two large cookie sheets with nonstick cooking spray or line with parchment paper; set aside. In a large bowl, combine honey, brown sugar, and butter; beat with an electric mixer on medium speed until well mixed. Beat in oil, egg, and egg white. Stir in carrots.
In a medium bowl, stir together flours, pumpkin pie spice, baking powder, baking soda, and ¼ teaspoon salt. Add flour mixture to carrot mixture, half at a time, stirring until moistened after each addition. Stir in ¾ cup nuts.
Using a tablespoon measuring spoon, drop 36 mounds of dough 2 inches apart onto prepared cookie sheets. If desired, press with moistened fingers to flatten each mound slightly. Bake for 10 to 12 minutes or until lightly browned. Transfer to wire racks; cool completely.
To prepare the drizzle: in a small bowl, combine cream cheese and powdered sugar; beat with an electric mixer on medium speed until well mixed. Beat in enough of the milk to make a drizzling consistency. Drizzle over cooled cookies. If desired, sprinkle with ¼ cup nuts.
Tip: Choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to ¼ cup packed brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 189 calories, 109 mg sodium, 27 g carb.