Carrot Cookies

Can use grated carrots or cooked carrots.
Photo by Melanie O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    C. Butter

  • 2

    C. Sugar

  • 2

    Eggs

  • 2

    C. mashed, cooked Carrots

  • 1

    C. Coconut

  • 4

    C. Flour

  • 2

    tsp. Vanilla

  • 4

    tsp. Baking Powder

  • 1

    tsp. Salt

  • 1

    cup of chopped walnuts

  • Frosting:

  • Mix together Juice from 1 Orange (about 2 oz)

  • 2

    T. Butter

  • Pinch Salt

  • Powdered Sugar

  • Mix until smooth and soft, but not too stiff.

Directions

Heat carrots in pan until warm, then drain and mash. Meanwhile, cream together butter and sugar. Add warm carrots, vanilla and eggs. Add dry ingredients and coconut. Bake at 375* for 12-15 minutes. Frost while warm. 2 cans of canned carrots are just right for this recipe. This makes a TON of cookies, so you could half it if you need to. I LOVE the frosting on these cookies; I tend to put a lot on and so I usually double the frosting recipe. The original recipe calls for 1 cup of chopped nuts. I think my mom usually used walnuts, but I am allergic so I leave them out.

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