Carrot Cookies III

Carrot Cookies III


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


servings 88 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the sugar, shortening and the egg.
  3. Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
  4. Drop on greased cookie sheet and bake for 15 minutes.
  5. To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.
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  1. 25 Ratings


These were very good! I decreased the amount of veg. shortening to 1/2 cup, and instead of making the glaze I added the orange juice and zest to the batter. They taste like soft, fluffy sugar c...

I find this receipe only made 18 decent size cookies. I also made the mistake of adding the orange zest and juice to the cookie batter. Tasted wonderful and I didn't need the extra calories of u...

These were great! I used the suggestion of 5 carrots to make 1 cup of mashed carrots, but found that that was still a little much. Maybe 4 next time. Also, the icing needed WAY more than 1/...

When I saw no reviews, I had to give one! I haven't tried these yet, but I am 99% sure these are the same cookies MY grandma used to make. She would use carrot baby food. So many recipes call...

I totally changed the recipe, but I am rating this on the combination of the flavors. I added the orange juice and zest into the cookie itself instead of making icing and it was fantastic! I wo...

I was pleasantly surprised with this recipe. There is NO carrot taste. My bf thought they were a great shortbread-like cookie, but softer and tastier. I agree. I added the zest to the batter (oo...

These weren't quite what I was expecting but they were very good. I have a very picky eater so I am always tried to disguise vegetables whenever possible. I followed the recipe and thought the...

These are delicious not too sweet, soft cookie. the icing is what makes them good. I wait until they are cool to ice

These turned out yummy! I used carrots dug from our garden, and with no shortening in the house, substituted 1/4 cup canola oil and 1/2 cup butter. For the icing, I started with the 1/3 cup pow...