I have such happy memories of these cookies – coming home on cool fall days after school to a plate of carrot cookies, warm and waiting with a tall glass of milk. My sister mentioned them the other day and I realized that I haven’t made them in years and years. I dusted off the recipe last weekend and made a batch. My kids loved them just as much as I used to; they didn’t last long!
Carrot Cookies
½ C. Butter
2 C. Sugar
2 Eggs
2 C. mashed, cooked Carrots
1 C. Coconut
4 C. Flour
2 tsp. Vanilla
4 tsp. Baking Powder
1 tsp. Salt
Heat carrots in pan until warm, then drain and mash. Meanwhile, cream together butter and sugar. Add warm carrots, vanilla and eggs. Add dry ingredients and coconut. Bake at 375* for 12-15 minutes. Frost while warm.
Frosting:
Mix together Juice from 1 Orange (about 2 oz)
2 T. Butter
Pinch Salt
Powdered Sugar
Mix until smooth and soft, but not too stiff.
- 2 cans of canned carrots are just right for this recipe.
- This makes a TON of cookies, so you could half it if you need to.
- I LOVE the frosting on these cookies; I tend to put a lot on and so I usually double the frosting recipe.
- The original recipe calls for 1 cup of chopped nuts. I think my mom usually used walnuts, but I am allergic so I leave them out.
