Carrot Cookies I


"This recipe is a sweet and tasty cookie that you can take to parties, bake for home, or give as a gift. The carrot brings out the color in the cookies to turn to an ivory-orange color, beautiful!"


servings 157 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
  2. Mix shortening, sugar, eggs, and carrots.
  3. Blend in flour, baking powder and salt. Stir in coconut.
  4. Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet.
  5. Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove baking sheet. Let cool.
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  1. 13 Ratings


This is a good recipe. It's from the Betty Crocker Recipe Box circa 1971. Betty also suggests an "Orange Butter Icing" which really completes this cookie.

This recipe is awesome! My mom even loved it! I will definitely make this again! Suggestion, if you want more of a carrot taste, use more than a cup of carrots. I also had to use more flour ...

I don't know if I would use coconut the next time I make these but they were pretty tasty. I made them at Halloween which was a good time because they come out orange.

These are very good & not very sweet, which is nice. Didn't have the coconut, which may have made this a 5-star, but otherwise was a cake texture.

I really liked these cookies! I didn't use coconut, just didn't have any. But they were really good!

These were really good. We were suprised-my husband ate most of them, hot right off the cookie sheet- I didn't use the coconut-

What a great recipe for fresh carrots! My kids love them - a great recipe for school lunches (without the nuts).

Made these cookies today and they were great. Used the leftover pulp from making carrot juice and added a little water. You can use the pulp for thickening soups and stews too.

I made this recipe without the coconut. I added 1/4 cup of wildflower honey for extra sweetness and 1/2 tsp of cinnamon. It was still very bland. I topped it with buttercream icing and the ki...