Carrot Cookies

Carrot Cookies

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Yield: 48cookies

    • About This Recipe

    “We love these carrot cookies either plain or with butter cream frosting flavored with a little lemon zest and lemon juice, or try 1/2 recipe of Creamy Orange Frosting.These cookies have a nice cake-like texture–nice and soft.Note:Made these again today and thought I’d better add a comment. I made them about tablespoon sized and they cooked in 8 minutes. They don’t need to brown on bottom–just cook until they are nice and firm.”

    Ingredients

  • 2cupscarrots, peeled and sliced
  • 3/4 cup butter or 3/4 cupmargarine, softened
  • 1cupsugar
  • 1largeegg
  • 1teaspoonvanilla
  • 2cupsall-purpose flour
  • 2teaspoonsbaking powder
  • 1/2 teaspoonsalt

    • Directions

  • Cook carrots in saucepan with water until tender; drain and mash.
  • (Should measure about 1 cup when you are done).
  • Cool.
  • Cream butter and sugar.
  • Add egg and vanilla, beat together until fluffy.
  • Stir in cooled mashed carrots.
  • Stir together flour, baking powder and salt; blend into butter.
  • Drop by spoonful on ungreased cookie sheet.
  • Bake at 375° for about 8-12 minutes (doesn’t need to cook until browned–just until firm).
  • Cool.
  • Good plain or top with butter cream frosting with a little lemon zest and lemon juice added.

    • Reviews

  • “I made these last night to take to Easter Dinner… there are only a couple left.I’m in the porcess of making another batch now.”

  • “Very yummy! It was a very cakey texture cookie. Actually they seemed more like muffin tops to us–I was expecting that though so we really liked them. They had a mild sweet flavor. The only reason I didn’t give this 5 stars was because I added a good amount of cinnamon and a dash more of vanilla for more flavor. The last part of the dough I threw in some chocolate chips to mix it up–great addition! Thanks for the recipe!”

  • “I’ve made these several times, and they’re a hit every time!Although I confess that I’ve never had the icing work out for me – it’s always way too thin and runny.:-(“

  • “I substituted whole spelt flour for the all purpose, replaced 1/3 of the butter with applesauce and half the sugar with sucanut — just to make them seem more appropriate as a snack for my kids rather than a huge treat.I also added some orange rind.They are really yummy!”

  • “These cookies are very pretty and have a nice mild flavor. I used 6 carrots and got exactly one cup of cooked mashed carrots. The cookies don’t spread at all, so drop them the size you want, and feel free to load up your cookie pan. I made 51 cookies, and left some plain and frosted some others with store bought vanilla frosting. They got 4 stars instead of 5 because they were good, but not necessarily a favorite, and they didn’t seem to be that popular from the many cookie choices at a cocktail party that I made them for.”

  • “MMMMMM-MMMMM!! Thank you for this wonderful recipe! I had some carrots to use up, so I made these for my Christmas cookie tray this year. Everyone loved them and I only got 4 of them for myself. I was going to add coconut, but I’m glad I left them plain.I did frost them. I cheated though and used half a can of Duncan Hines buttercream frosting.to Since I didn’t have any fresh lemons, I added about 2 capfuls of bottled lemon juice and about a tablespoon of grated lemon peel. I mixed it all up and no one knew it was canned frosting. This will be part of my cookie tray for years to come! I might also make these at Easter, since they have a pretty orange color. Thank you!UPDATE: I did make these again this year and I just had to let you know that this year, they disappeared even faster than last year! Someone went to get one and they were all gone from the tray and the party had just started 1/2 hour prior to me hearing they were gone! Lucky for them, I had another batch stashed away. I cannot believe this doesn’t have more reviews.”

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