Frosted Carrot Drop Cookies

Yield: 3-1/2 dz.

3/4 cup sugar
1/2 cup margarine or butter, softened
1 teaspoon vanilla
1 egg
1-3/4 cups flour
1 teaspoon baking powder
1 cup (2 medium) finely shredded carrots
1/2 cup chopped walnuts or pecans
1/2 cup raisins

Frosting:
1 cup confectioners’ sugar
1 teaspoon grated orange peel, if desired
2 to 5 teaspoons orange juice

Heat oven to 350 degrees. In large bowl, beat sugar and margarine until light and fluffy. Add vanilla and egg; blend well. Stir in flour and baking powder; mix well. Stir in carrots, walnuts and raisins. Drop dough by the teaspoon full 2 inches apart onto un-greased sheets. Bake for 10 to 15 minutes or until edges are light golden brown. Remove from cookie sheets; cool completely. In small bowl, combine frosting ingredients, adding enough orange juice for desired spreading consistency; mix well. Frost the cool cookies.