Carrot Cookies Iii Recipes

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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

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.

OATMEAL CARROT COOKIES



Oatmeal Carrot Cookies image

Oatmeal carrot cookies make a great breakfast on the run.

Provided by marinersfan72

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 20

Number Of Ingredients 15

¾ cup butter, softened
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon ground cloves
2 cups rolled oats
1 cup shredded carrots
½ cup raisins
¼ cup chopped walnuts
1 tablespoon coarse sugar, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
  • Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
  • Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 26 g, Cholesterol 27.6 mg, Fat 8.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 4.7 g, Sodium 93.7 mg, Sugar 11.2 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

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!

Nutrition Facts : Calories 140.1, Fat 7.2, SaturatedFat 2, Cholesterol 9, Sodium 84.1, Carbohydrate 17.9, Fiber 0.7, Sugar 10.9, Protein 1.2

CARROT COOKIES



Carrot Cookies image

Make and share this Carrot Cookies recipe from Food.com.

Provided by MizzNezz

Categories     Drop Cookies

Time 27m

Yield 4 dozen

Number Of Ingredients 9

1 cup butter
1 cup sugar
2 tablespoons grated orange rind
1 egg
1 1/4 cups grated carrots
2 2/3 cups flour
2 teaspoons baking powder
3/4 teaspoon cinnamon
1 dash salt

Steps:

  • Cream butter and sugar till fluffy.
  • Ad egg and orange rind.
  • Combine flour, salt,baking powder and cinnamon.
  • Add to butter mixture alternately with carrots.
  • Mix to form dough.
  • Drop by teaspoonfuls onto greased cookie sheet about 2 in.
  • apart.
  • Bake at 375* for about 12 minutes or until very light brown around the edges.
  • Cool 1 minute, remove from cookie sheet and cool on rack.

Nutrition Facts : Calories 943.7, Fat 48.1, SaturatedFat 29.7, Cholesterol 168.5, Sodium 673.1, Carbohydrate 119.3, Fiber 4, Sugar 52.1, Protein 11.1

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

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

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