Carrot Cookies II Recipe -
Carrot Cookies II Recipe

Carrot Cookies II

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"These cookies are delicious."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. Cream butter and sugar until very light and fluffy. Add egg and orange rind. Stir to blend.
  3. In a separate bowl, combine flour, salt, baking powder and cinnamon. Add to butter mixture alternately with grated carrots. Mix to form a dough.
  4. Drop by teaspoonfuls onto greased cookie sheet. Cookies will spread slightly. Bake for about 12 minutes or until cookies are lightly browned around the edges. Loosen cookies with spatula. Cool on rack.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2008

Very good! To make this recipe even better and a little bit on the healthier side, I substituted 1/2 cup of the butter for applesauce, I used whole wheat flour, cut the sugar to 1/2 cup and increased the amount of cinnamon to about 2 to 3 tsp. I didn't put in any orange zest because I didn't have any, but I definitely will next time, even though they were great without it! All-in-all...a great recipe!

Most Helpful Critical Review
Jun 24, 2007

I'm on a diet right now, and this recipe was exactly the recipe I was looking for. To make this recipe even more low-fat, I used 1 cup I can't Believe It's Not Butter Light (which has the half the fat and calories than normal butter) and I used 1/2 cup white sugar and 1/2 cup brown sugar because I didn't have Splenda on hand. I'm also a cookie dough fiend, so out of curiosity I tried some of the dough before I added in the carrots. It was so yummy, and it was nice to know I was only eating one raw egg :). Like some of the other revewiers said, the cookies don't spread much when you bake them and the dough is a little bit sticky, so before placing the balls on the cookie sheet, I flattened them in my hands a bit. Also, instead of greasing a cookie sheet or using wax paper, I just stuck them on aluminum foil, so when my first batch finished, I simply took the foil (with the cookies still on it) out of the pan, set it on the counter and let it cool while I grabbed a new sheet of foil and baked my second batch. i made this review before i baked the cookies and after they baked, they were very bland. recipe needs sugar and tastes better as a dough


31 Ratings

Nov 03, 2003

Great cookies! Very soft and moist inside, which I like. My changes: finely chopped carrots rather than grated, and whole wheat flour rather than all-purpose. I also pressed the cookies lightly with a glass bottom before baking since they don't flatten at all on their own.

Oct 27, 2006

I halfed the recipe and I added vanilla because I didnt have any orange zest. I also cooked these in my toaster oven so they didnt brown on the sides but I took them out at the time said in the recipe. This is THE BEST recipe I have tried on this site! These cookies are excellent!!! and since I see people added other things to the recipe like walnuts and raisins I guess that means I can add more carrots!!!! thank you so much for this recipe. it is SUPER DUPER DELICIOUS!!!! if i ever gave any other recipe 5 stars , I take one back and give this one extras. yummy yummy yummy

Apr 22, 2006

They were AWESOME. 1st batch was really good, but the 2nd batch I added raisins and walnuts and topped them off the an orange glaze. FABULOUS!!!

Dec 17, 2002

Flavor is very good. The dough was stiff enough to roll into balls and then flatten with a fork. They didn't spread much. Nice to have a crisper carrot cookie.

Dec 13, 2007

These are truely yummy, I added 1/2 Teespoon of ground Cardamon powder & the whole seeds of 2-3 whole Cardamon pods to the mixture... Devine !!!!

Feb 10, 2007

These are delicious! I used whole wheat flour, no salt, and a full teaspoon of cinnamon, along with a dash of nutmeg. I also added about a cup of raisins which I had soaked in hot water. I also used 1/2cup white sugar and 1/4cup splenda brown sugar mix. I had to cook them longer, about 15-18 mins, but it could be my oven. Very good!


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  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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