Carrot Cookies I Recipes

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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

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

CARROT COOKIES



Carrot Cookies image

Provided by Food Network

Categories     dessert

Time 45m

Yield 2 1/2 dozen

Number Of Ingredients 10

3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/3 cup vegetable oil
1 large egg
1/3 cup sugar
1/3 cup cooked and pureed carrots
1/4 cup golden raisins

Steps:

  • Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
  • In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients.
  • Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown.

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.

CARROT CAKE COOKIES



Carrot Cake Cookies image

These yummy cookies taste just like bite-size carrot cakes! Michelle Nichols from Joplin, Missouri fills her irresistible treats with grated carrots, raisins and chopped pecans.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 28 cookies.

Number Of Ingredients 9

6 tablespoons butter, softened
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon each baking soda, salt and ground cinnamon
1 cup grated carrots
1/2 cup each raisins and chopped pecans

Steps:

  • In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.

Nutrition Facts :

CARROT COOKIES III



Carrot Cookies III image

This is a soft cookie my grandmother used to make, very good.

Provided by Barbara Hamilton

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 11

¾ cup white sugar
¾ cup shortening
1 egg
1 cup mashed cooked carrots, cooled
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
2 tablespoons orange juice
1 tablespoon orange zest
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the sugar, shortening and the egg.
  • Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
  • Drop on greased cookie sheet and bake for 15 minutes.
  • To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.

Nutrition Facts : Calories 87.8 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 47.9 mg, Sugar 5.5 g

CARROT-CAKE COOKIES



Carrot-Cake Cookies image

Although carrot cake didn't appear in U.S. cookbooks until the second half of the twentieth century, today it is indisputably a classic and beloved American dessert. These delicious carrot-cake cookies incorporate the same ingredients into two wafers, which are sandwiched together with a layer of rich cream-cheese frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 18

Number Of Ingredients 14

2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
  • Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
  • Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
  • Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

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

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 CAKE COOKIES RECIPE BY TASTY



Carrot Cake Cookies Recipe by Tasty image

A tasty twist on a classic cake! Crunchy pecans paired with chewy raisins and sweet shredded carrots make these cookies the perfect no-fork-needed dessert. And let's not forget, each cookie oozes with a delectable cream cheese filling.

Provided by Betsy Carter

Categories     Desserts

Yield 16 cookies

Number Of Ingredients 16

4 oz cream cheese, softened
1 ¾ cups powdered sugar
1 tablespoon all purpose flour
1 teaspoon vanilla extract
2 cups all purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
12 tablespoons unsalted butter
½ cup sugar
1 cup brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 cup carrot, shredded
1 cup raisin
½ cup pecan, chopped

Steps:

  • Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
  • Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
  • Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
  • In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
  • In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
  • Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
  • Add the flour mixture and beat until just incorporated.
  • Fold in the carrots, raisins, and pecans with a rubber spatula.
  • Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
  • Place a frozen icing ball in the center of each dough round.
  • Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
  • Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
  • Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
  • Enjoy!

Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 27 grams

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