Recipe by Nose
Not too sweet. From the 1964 edition of Joy of Cooking, which describes them as "a sophisticatedly flavored soft tea cookie with an oil base," a description I found quite accurate (to my surprise - I'd never thought of anything involving carrots as particularly sophisticated). I used whole wheat pastry flour and canola oil. I did not add any fruit, and I added ginger to half the batch -- I liked them slightly better with it, but they were good without it too. I think these would also be good with nuts added, and if you do want them sweeter, you could make a glaze with confectioner's sugar, a little orange juice, and possibly a bit of butter or cream cheese. I like them as is. Cooking time includes cooking the carrots and zesting the oranges.
- 1 egg
- 1⁄3 cup cooking oil
- 1⁄3 cup sugar
- 3⁄4 cup all-purpose flour
- 2⁄3 teaspoon double-acting baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon grated orange rind
- 1⁄3 cup cooked mashed carrot
- 1⁄2 teaspoon powdered ginger (optional)
- 2 -4 tablespoons white raisins or 2 -4 tablespoons candied citron peel
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease a cookie sheet.
- Beat the egg.
- Add sugar and oil and beat well.
- Add remaining ingredients.
- Drop batter from a teaspoon, spacing generously, onto greased cookie sheet.
- Bake 10 to 12 minutes or until light golden brown.