Recipe by Debbie Rowe
"Carrot walnut cookies with orange cream cheese icing."
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1 1/4 cups
packed brown sugar
2 (4 ounce) jars
carrot baby food
2 1/4 cups
Pretty runny batter. Turned out to be pretty flat cookies which were fine. I topped with orange cream cheese frosting. I left out the walnuts. Got lots of complements!
Amazing! I used whole-wheat flour for the all-purpose flour. I used 1 can carrots (drained) that I pureed along with a handful of raw baby carrots, grated. I juiced some Cuties oranges, and used the fresh juice in the batter & frosting. In the frosting I added some Grand Mariner. Baked as instructed- they came out perfect- soft- not hard. Cooled then frosted. I WILL make these again!
loved this simple recipe. i used canned carrots, mushed up before adding, because i had extra on hand. and to adjust for high altitude, i added 1/4 cup more orange juice and 2 T flour. topped with store bought cream cheese frosting. i made a tray of these for teacher appreciation at my kids' school - they were a huge hit! am making again and again! Thank you Debbie Rowe!
Well I used fresh grated carrots , 1/2 cup.
The mixture turned out very dense and I could roll them
Into balls. They stayed that way. Took about 18
Minutes to bake. I used 1/2 cup brown sugar and
1/3 cup honey.
The cookie balls turned out okay.
I'll make them again.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Walnut Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 52
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