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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