Prep 30 mins
Cook 12 mins
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
- 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.