Carrot Cookies III Recipe -
Carrot Cookies III Recipe

Carrot Cookies III

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"This is a soft cookie my grandmother used to make, very good."

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Ingredients Edit and Save

Original recipe makes 3 dozen, small Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the sugar, shortening and the egg.
  3. Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
  4. Drop on greased cookie sheet and bake for 15 minutes.
  5. To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2009

These were very good! I decreased the amount of veg. shortening to 1/2 cup, and instead of making the glaze I added the orange juice and zest to the batter. They taste like soft, fluffy sugar cookies with a hint of orange - you couldn't taste the carrots at all, so next time I'll probably increase the amount of carrots, and orange zest. TIP: I found that 5 MEDIUM CARROTS equals about 1 cup cooked mashed carrots.

Most Helpful Critical Review
Nov 26, 2014

Light and moist cookies. I put extra sugar in the icing.


25 Ratings

Oct 09, 2007

I find this receipe only made 18 decent size cookies. I also made the mistake of adding the orange zest and juice to the cookie batter. Tasted wonderful and I didn't need the extra calories of using the icing sugar on top.

Aug 04, 2008

These were great! I used the suggestion of 5 carrots to make 1 cup of mashed carrots, but found that that was still a little much. Maybe 4 next time. Also, the icing needed WAY more than 1/3 cup of powdered sugar. I would start off with that and add in about 1/2 tbsp of OJ at a time. The consistency is very important - or else you end up with a gorgeous mess all over your cookie sheets. You should also wait until they are cool to ice - just so it does not go cascading down the sides of each cookie. The end result was a soft, cakey cookie with a slightly sweet flavor and a wonderful tart icing to really bring it together. YUMMY!

Jan 19, 2006

When I saw no reviews, I had to give one! I haven't tried these yet, but I am 99% sure these are the same cookies MY grandma used to make. She would use carrot baby food. So many recipes call for cinnamon or other spices. These just do NOT need that. They come out like a nice soft buttermilk sugar cookie, and are a very pretty orange. Delicious! My grandma used to place one pecan in the center of each. Thanks so much for the recipe as I'm not sure I can find my grandma's!

Mar 15, 2010

I totally changed the recipe, but I am rating this on the combination of the flavors. I added the orange juice and zest into the cookie itself instead of making icing and it was fantastic! I would recommend putting the carrots through a processor and pureeing until they are smooth before putting them into the cookie, because if you happen to have a few clumps, they make the cookie taste a little doughy even if it is fully cooked. Love the taste of the carrots and orange together. Only changed the recipe to make a healthy cookie intstead of a regular one. Great recipe.

Feb 13, 2009

I was pleasantly surprised with this recipe. There is NO carrot taste. My bf thought they were a great shortbread-like cookie, but softer and tastier. I agree. I added the zest to the batter (oops) but it worked well. --We did decide to do more than just glaze. I made these into thumbprint cookies, with a small dab of various jellies I had on hand. WOW, that kicked them up a notch! :) The recipe as written is good, but if you want to experiment a little, make an indent and add a dab of jelly. YUM!

Mar 31, 2008

These weren't quite what I was expecting but they were very good. I have a very picky eater so I am always tried to disguise vegetables whenever possible. I followed the recipe and thought the orange glaze was a must. Next time though I think will add the orange straight to batter and cut out the confectioners sugar. I thought the zing from the orange was a necessary component.


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  • Calories
  • 88 kcal
  • 4%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 48 mg
  • 2%

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

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