Reviewed: Feb. 8, 2012

YUMMMM. I made these with whole wheat flour, butter, and brown sugar. I also used carrot puree. Then I added chocolate chips. De--lish!

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Reviewer:

Piques

Reviewed: Aug. 20, 2011

I had to make some substitutions that probably lessened the quality of my batch, but my 2 toddlers LOVED them *Queue angelic music* and so I gotta come back and give 5 stars.

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Reviewer:

Carlie

Cooking Level: Intermediate

Home Town: Limington, Maine, USA

Living In: Gorham, Maine, USA

Reviewed: Jul. 17, 2011

Followed recipe as written. Cookies were bland and not cooked through. I don't think any tweeking will improve them.

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Reviewer:

Linda

Reviewed: Apr. 22, 2011

Soft and delicious! I was looking for a recipe like my mom's. Hers were a bit chewier than these, but these are still wonderful. I made a triple batch because I was making them for work. I didn't have enough orange peel for the icing, so I added a little orange extract to the cookie batter to make up the difference in flavor. They kind of taste like glazed cake donuts with a hint of citrus. Yummy!

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Reviewer:

CookieBurglar

Cooking Level: Intermediate

Reviewed: Mar. 14, 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.

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Reviewer:

jerak

Reviewed: Jan. 24, 2010

Pretty much the same recipe my mom used to make when we were growing up, but we called them "carrot cookies with orange icing." Delicious. They were always a big hit around the holidays, and they're great to make when you have little helpers.

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Reviewer:

Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

Reviewed: Oct. 11, 2009

These turned out yummy! I used carrots dug from our garden, and with no shortening in the house, substituted 1/4 cup canola oil and 1/2 cup butter. For the icing, I started with the 1/3 cup powdered sugar and added ONE Tablespoon of orange juice, then added more sugar until it was thicker. Even then I had to put only a few drops at a time to keep the icing from flowing off the sides. My parents and siblings all praised these cookies! Try them!

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Reviewer:

Lazy Caprese

Cooking Level: Beginning

Home Town: La Canada, California, USA

Reviewed: May 20, 2009

Very good tasting cookie- it has a great shape and bakes well. My kids ate it and asked for more even though it was a "carrot cookie"!.

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Reviewer:

bamfenton

Reviewed: Feb. 10, 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!

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Reviewer:

FNChef

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Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Dec. 15, 2008

These are the cookies my mother made over 50 yrs. ago when I was a child. The only addition from her recipe is 1/2 teas. of lemon extract. Really good!

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