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"This recipe is a sweet and tasty cookie that you can take to parties, bake for home, or give as a gift. The carrot brings out the color in the cookies to turn to an ivory-orange color, beautiful!" — Tiffany Clinton
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1 cup shortening
3/4 cup white sugar
2 eggs
1 cup mashed cooked carrots
2 teaspoons baking powder
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup shredded coconut
This is a good recipe. It's from the Betty Crocker Recipe Box circa 1971. Betty also suggests an "Orange Butter Icing" which really completes this cookie.
I don't know if I would use coconut the next time I make these but they were pretty tasty. I made them at Halloween which was a good time because they come out orange.
12 Ratings
This recipe is awesome! My mom even loved it! I will definitely make this again! Suggestion, if you want more of a carrot taste, use more than a cup of carrots. I also had to use more flour to make the mix more stiff.
These are very good & not very sweet, which is nice. Didn't have the coconut, which may have made this a 5-star, but otherwise was a cake texture.
I really liked these cookies! I didn't use coconut, just didn't have any. But they were really good!
These were really good. We were suprised-my husband ate most of them, hot right off the cookie sheet- I didn't use the coconut-
What a great recipe for fresh carrots! My kids love them - a great recipe for school lunches (without the nuts).
I made this recipe without the coconut. I added 1/4 cup of wildflower honey for extra sweetness and 1/2 tsp of cinnamon. It was still very bland. I topped it with buttercream icing and the kids liked it. I think it would be good with chopped nuts.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cookies I
Serving Size: 1/24 of a recipe Servings Per Recipe: 24 Amount Per Serving Calories: 157 Calories from Fat: 87
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