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Carrot Cookies with Creamy Orange Frosting

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These moist cake-like carrot cookies are topped with a thick orange cream frosting.



  • 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


  • 5 T butter (melted)
  • 3 cup powder sugar
  • 3 T fresh squeezed orange juice
  • 4 t finely grated orange rind


  • 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


About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

13 responses »

  1. That looks like a good recipe. I bet they taste much better with fresh carrots instead of carrots that have already been cooked.

  2. 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.

    • 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 🙂

  3. 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.

  4. Pingback: Something noteworthy :] « Just another teen blogger

  5. 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!

  6. How many cookies dose this make


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