Best Carrot Cookies I Recipes

CARROT COOKIES

Carrot Cookies image

These cookies are both flavorful and colorful. The shredded carrots add nice bright flecks of orange color.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 4-1/2 dozen.

Number Of Ingredients 7

Ingredients

1 cup shortening
3/4 cup sugar
2 eggs
1 cup shredded carrots
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 128 calories, Fat 8g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 80mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CARROT COOKIES

Carrot Cookies image

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.

Provided by SharleneW

Categories Drop Cookies

Time 25m

Yield 48 cookies

Number Of Ingredients 8

Ingredients

2 cups carrots, peeled and sliced
3/4 cup butter or 3/4 cup margarine, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

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.

Nutrition Facts : Calories 64.5, Fat 3, SaturatedFat 1.9, Cholesterol 11.5, Sodium 70, Carbohydrate 8.7, Fiber 0.3, Sugar 4.4, Protein 0.8

CARROT CAKE COOKIES

Carrot Cake Cookies image

This is a cake like cookie that tastes like carrot cake, but in cookie form.

Provided by Melissa

Categories Desserts Cookies Drop Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 12

Ingredients

½ cup butter, softened
1 cup brown sugar
2 eggs
1 (8 ounce) can crushed pineapple, drained
¾ cup shredded carrots
1 cup raisins
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground cinnamon
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g

CARROT COOKIES

Carrot Cookies image

These soft citrus-infused carrot cookies get a moisture barrier and a little extra zing from the orange flavored frosting. They are not anything like spicy, heavy carrot cake, they are light and make a wonderful summer cookie. My mother got this recipe from a dear friend of our family, and I have not seen nor had another carrot cookie like these anywhere else.

Provided by Tracyinthekitchen

Categories Drop Cookies

Time 1h5m

Yield 48-60 cookies

Number Of Ingredients 12

Ingredients

2 lbs carrots
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups shortening
2 eggs
2 teaspoons vanilla
2 teaspoons lemon extract
1 1/2 cups powdered sugar (confectioners)
2 tablespoons butter
2 -4 tablespoons orange juice

Steps:

Prepare carrots: wash, peel and coarsely chop about 2 lbs of carrots. Boil in water until tender, usually about 20 minutes. Drain water from carrots then mash. Allow to cool to room temperature, or refrigerate if you are going to prepare the cookie batter later. Measure 2 cups of carrots for recipe.
Preheat oven to 375 f degrees.
Sift together the flour, baking powder and salt in a medium bowl and set aside.
Cream together sugar, shortening, eggs, vanilla and lemon extracts with a mixer in a large mixing bowl.
Add in combined flour, baking powder and salt until incorporated (do not over mix).
Add cooled mashed carrots and mix in, taking care not to over mix.
Drop cookie dough by tablespoons onto ungreased or parchment lined cookie sheet, at least 1 inch apart.
Bake in 375 f. degree oven for 8-10 minutes, until the surface looks dry. They will not be browned. Cool on a rack until completely cool.
While the cookies are cooling, prepare the frosting:.
Mix the powdered sugar with the butter then add the orange juice a tablespoon at a time until desired consistency.
Frost cookies.
Store cookies in the refrigerator with layers separated by waxed paper.
Enjoy!