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Carrot Cookies I

Carrot Cookies I

Tiffany Clinton

Tiffany Clinton

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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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Reviews

SHHOPPE
12

SHHOPPE

7/26/2005

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.

Elegantlooks27
9

Elegantlooks27

7/5/2008

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 to make the mix more stiff.

LOVEAJL
8

LOVEAJL

10/28/2002

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.

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