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Carrot Cookies

By

Can use grated carrots or cooked carrots.

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Rate this recipe 4.4/5 (33 Votes)

Ingredients

  • Frosting:
  • 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
  • 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.

Details

Adapted from pinchingyourpennies.com

Preparation

Step 1

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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