These moist cake-like carrot cookies are topped with a thick orange cream frosting.
INGREDIENTS:
Cookies:
- 1 cup shortening
- 3/4 cup sugar
- 2 eggs
- 1 cup mashed carrots (I used canned)
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
Frosting:
- 5 T butter (melted)
- 3 cup powder sugar
- 3 T fresh squeezed orange juice
- 4 t finely grated orange rind
DIRECTIONS:
- Preheat oven to 400 degrees F.
- Beat together shortening, sugar, eggs and carrots until smooth.
- Add flour, baking powder and salt.
- Mix together until smooth and creamy.
- Using a Small cookie scoop
, scoop batter onto parchment paper lined cookie sheets.
- Bake for 10 minutes at 400 degrees F.
- Cool completely.
- To make frosting, add all ingredients together and beat until smooth,
- Frost cookies and enjoy!
My thoughts: Yuck. I don’t like carrots and I don’t like carrot cake, carrot muffins, carrot anything…these were no exception (I’ve gotta be honest here!!). I got this recipe from my sister-in-law who promises that people love them and rant and rave over them. I will find that out tomorrow when I serve them- and from you if you try them! They are easy as can be to make and they really are very moist and cake-like (which I prefer to crunchy cookies)…but those carrots….sigh. The frosting, on the other hand, is delicious. I love the orange flavor and I think it would be wonderful over lemon cupcakes- yum. In any case– enjoy—and do let me know if you try these and what you think! -r
EASYBAKED 
That looks like a good recipe. I bet they taste much better with fresh carrots instead of carrots that have already been cooked.
Good idea Noel 🙂
Besides Noel’s idea of using fresh carrots, I think that cloves, ginger and nutmeg added would make the cookie not so blah!!! It would be more like carrot cake. The frosting recipe does sound delicious.
Great idea!!! Thanks!
made them this afternoon…. We NEVER buy canned carrots, but always have fresh ones here… I prepared them for dinner, and saved some for this recipe…. Realized that I hadn’t cooked enough, so I added some pumpkin puree I’d had in my freezer. And YES, I added a little pumpkin pie spice and nutmeg and vanilla extract to give a little more flavor. When we made the icing, I halved the recipe, and added some orange extract too.
These cookies are GOOD, very fluffy and airy— I ran the mixer creaming the shortening and sugar for a longer than needed time, and I sifted the flour into the mix.
Thanx for sharing the recipe!
You’re welcome– and thank you so much for sharing all of your yummy tips! Its good to know that the pumpkin spices make them even better– plus that makes them a fun fall recipe 🙂
These look amazing! I will be making them very soon. I tried to pin this to share with everyone but the link doesn’t seem to work.
Thanks so much– I will check the link- thanks for telling me!
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I made these for my cafe. I too added spices. They were a hit! I am making them gluten free today with white beans and a little sweet rice flour. I love carrots and wow these are YUM!
Oh good- so glad you enjoyed them!!!
How many cookies dose this make
It depends on the size you make them, but about 24-28 using a small cookie scoop.