Reviewed: Apr. 29, 2012

I thought the recipe was missing a bit in the flavor dept, and I'm so glad I followed my instinct, because the flavor is light enough as I made them...without the changes I think they'd be quite bland. I added orange zest and juice to the batter, plus about 4.5 tsps of spices: allspice, ginger, cinnamon, pumpkin pie spice. The batter looks very wet, so the cookies are very cake like. I made cream cheese frosting and added another orange worth of zest plus half an orange's juice to that.

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Reviewer:

bansidhewail

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Reviewed: Feb. 4, 2012

Without the walnuts, these are exactly as I remember the ones my grandmother would send to me in Vietnam.

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Reviewer:

Mateen

Cooking Level: Intermediate

Reviewed: Aug. 14, 2011

These are FANTASTIC cookies. I don't like nuts so I leave them out but otherwise I make as is. For the pureed carrots I use babyfood . Makes my life easier that way. They are super good without the glaze as well. For the shortening I use spectrum organic palm oil shortening.

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Reviewer:

kimmyjoia

Reviewed: Dec. 5, 2008

A soft, moist cookie! The texture is the same as a "whoopie pie" style cookie- they do not spread while baking. We toasted our walnuts on the stovetop with butter and salt before chopping, and added raisins to the batter. The kids also shook in some cinnamon and nutmeg. Each cookie is like a mini carrot cake!

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Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 15, 2008

Very good and really moist

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Reviewer:

LangtryMyles

Cooking Level: Beginning

Living In: Comstock, Texas, USA

Reviewed: Dec. 23, 2007

My grandmother made these all the time at Christmas too! They are definitely cake-like cookies, and I firmly believe the recipe is not to be messed with :) I have never heard of putting nuts in them, and prefer them without, but the rest of the measurements/ingredients in this recipe is identical to her recipe.

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Reviewer:

sarahewear

Reviewed: Aug. 7, 2007

Really bland, even with lots of spices.

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Reviewer:

puppetsgrl

Reviewed: Jan. 18, 2006

I used butter instead of shortening--it was what I had on hand and added 1/2 tsp of orange extract to the glaze frosting. These turned out pretty good. Took them to work--they did not last long!

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Reviewer:

SKYTONIC

Cooking Level: Intermediate

Home Town: Bethany, Missouri, USA

Living In: Albany, Missouri, USA

Reviewed: Oct. 1, 2005

I like the taste, but they turn out very cake-like. Something needs to be done about the baking soda/powder mix.

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Reviewer:

RUCKELIENE

Reviewed: Mar. 24, 2005

Okay, I'm a ditz so I added grated raw carrots (I'd been reading a ton of other carrot recipes.) I saw my error so I added one cup of cooked carrots to make up for it. Believe it or not, they still came out very tasty. They were a bit cakey though so I wonder if I should cut down on the baking powder--or are they meant to be cake-like? I told my daughter they were carrot cake cookies! She loves them, especially the glaze but I used orange juice concentrate, melted, and blended it into the sugar for extra flavor. My friends wanted the recipe so it must be good! I prefer cookies with more crisp edges, but these have great flavor. A novel way to use carrots!

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