Carrot Cookies

Carrot Cookies

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Lynette !


This recipe came from a cookbook from my mother's church...members turned in recipes. The notation was that it was an easy way to get kids to eat vegetables. I think they are delicious! Bake time is per cookie sheet.


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6 dozen
20 Min
15 Min



  • 4 large
    carrots, scraped and sliced
  • 3/4 c
    butter flavor shortening
  • 3/4 c
  • 1 large
  • 2 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
    flaked coconut
  • 1 tsp
    vanilla extract

  • 1 tsp
    grated orange rind
  • 1 1/2 Tbsp
    fresh orange juice
  • 1 tsp
    butter, melted
  • 1 1/4 c
    powdered sugar, sifted

How to Make Carrot Cookies


  1. Place carrots in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until tender. Drain and mash carrots. Set aside.
  2. Beat the shortening at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add egg, beating well. Add reserved carrot, beating well.
  3. Combine flour, baking powder, and salt; add to the creamed mixture, beating well. Stir in coconut and vanilla.
  4. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove cookies to wire racks. Spread frosting over warm cookies. Cool on wire racks.
  5. Frosting: Combine orange rind, orange juice, and butter in a medium mixing bowl. Add sugar, and beat at medium speed of an electric mixer until smooth.

Printable Recipe Card

About Carrot Cookies

Course/Dish: Cookies
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: For Kids Heirloom
Hashtag: #Carrots

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