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This recipe is from The New York Times Jewish Cookbook. When my family asked what was baking, their reaction to the idea of carrot cookies was decidedly unenthusiastic. However, after tasting the cookies, their opinion greatly improved and the cookies quickly disappeared! I veganized the recipe by omitting the egg and using Ener-G egg replacer, and no one guessed they were vegan. They are a cakey cookie with bits of carrot throughout, quite colorful and tasty.
Units: US | Metric
Serving Size: 1 (4867 g)
Servings Per Recipe: 1