Carrot Cookies

"We love these carrot cookies either plain or with butter cream frosting flavored with a little lemon zest and lemon juice, or try 1/2 recipe of Recipe #26165. These cookies have a nice cake-like texture--nice and soft. Note: Made these again today and thought I'd better add a comment. I made them about tablespoon sized and they cooked in 8 minutes. They don't need to brown on bottom--just cook until they are nice and firm."
 
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photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by karen photo by karen
photo by karen photo by karen
photo by Sharlene~W photo by Sharlene~W
Ready In:
25mins
Ingredients:
8
Yields:
48 cookies

ingredients

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directions

  • Cook carrots in saucepan with water until tender; drain and mash.
  • (Should measure about 1 cup when you are done).
  • Cool.
  • Cream butter and sugar.
  • Add egg and vanilla, beat together until fluffy.
  • Stir in cooled mashed carrots.
  • Stir together flour, baking powder and salt; blend into butter.
  • Drop by spoonful on ungreased cookie sheet.
  • Bake at 375° for about 8-12 minutes (doesn't need to cook until browned--just until firm).
  • Cool.
  • Good plain or top with butter cream frosting with a little lemon zest and lemon juice added.

Questions & Replies

  1. how long to cook carrots?
     
  2. Can I use coconut oil instead of butter...
     
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Reviews

  1. I made these last night to take to Easter Dinner... there are only a couple left. I'm in the porcess of making another batch now.
     
  2. These cookies were really tasty, however I didnt follow the original recipe to a tee. I made some changes to lighten them up a little, cut the sugar, and add flavor elsewhere:<br/><br/>-Sub half the butter with mashed avocado<br/>-I used only 1/4 cup of sugar and to that added 1 tbsp of molasses<br/>-I added a good amount of cinnamon, fresh ground nutmeg and powdered ginger. Probably about 3 Tbsp, 1/2 tsp, and 1/2 tsp respectively. Pumpkin Pie spice would probably also be great, I just don't have any.<br/><br/>They turned out very cakey (which I like) with an almost half-baked center (which I really like ;-))
     
  3. If you shred the carrots you don't need to cook them on the stove. They cook when baking but retain some of the fiber. Then add the orange rind another mentioned and they will not taste like carrot. Cinnamon is a good add-in too.
     
  4. Fluffy and so addictive! I'm making a second batch now. I only deviated from the recipe by adding about 1 cup of chopped dates. I'm sure it would have been great without. Cream cheese frosting turned out to be a great topping, though they're marvelous on their own.
     
  5. Very yummy! It was a very cakey texture cookie. Actually they seemed more like muffin tops to us--I was expecting that though so we really liked them. They had a mild sweet flavor. The only reason I didn't give this 5 stars was because I added a good amount of cinnamon and a dash more of vanilla for more flavor. The last part of the dough I threw in some chocolate chips to mix it up--great addition! Thanks for the recipe!
     
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Tweaks

  1. i used one cup of flour and one cup of ground rolled oats to up the fiber content- incredible texture, very puffy and cake-like. i also added some fresh orange zest. absolutely delicious. i’m making my second batch now!!
     
  2. I left the carrots raw and added 1 tsp cinnamon and 1 tsp allspice...they were like bite sized cakes!
     
  3. I substituted whole spelt flour for the all purpose, replaced 1/3 of the butter with applesauce and half the sugar with sucanut --- just to make them seem more appropriate as a snack for my kids rather than a huge treat. I also added some orange rind. They are really yummy!
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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