First wash and soak the raisins. Then peel the carrots and RUB on a small grater.

Add to the carrot sugar (you can substitute 1/3 tbsp. honey-it tastes better), sunflower oil (can be olive) and cereal. I used ground oat bran. You can replace any other.

All mix thoroughly and leave for 30 (or more) minutes, stirring occasionally.

After a time, prepare the dough. Sift flour, bicarbonate of soda (you can substitute baking powder, but you can do even without it), and cinnamon (the quantity can be changed optional) raisins (you can substitute dried apricots or no use). Knead the dough. The amount of flour can be more or less, depending on how much juice will give the carrot. The result should be a soft dough that sticks to the hands.

With wet hands or a spoon formed cookie. Put on the laid parchment paper (I prefer silicone Mat)baking sheet. On top I'm slightly pressed by the nut (preferably walnut, but I have a peanut).

Bake 20-30 minutes at 200-220°C.