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Carrot Cookies

Carrot Cookies created by SharleneW

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.

Ready In:
25mins
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@SharleneW
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@SharleneW
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"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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  1. Bluebell73
    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!!
    Reply
  2. Jamie F.
    I left the carrots raw and added 1 tsp cinnamon and 1 tsp allspice...they were like bite sized cakes!
    Reply
  3. Amanda J.
    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.
    Reply
  4. wrightc2309
    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 ;-))
    Reply
  5. summerbreeze
    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!
    Reply
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