These delicious, easy to bake carrot cookies are iced with an orange butter frosting.

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Recipe Summary

prep:
15 mins
cook:
8 mins
additional:
2 hrs
total:
2 hrs 23 mins
Servings:
30
Yield:
2 1/2 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Orange-Butter Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, and salt; set aside.

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  • Cream together 1 cup margarine and sugar until light and fluffy. Add the eggs one at a time while continuing to beat until incorporated. Continue to beat in the mashed carrot, coconut, and flour mixture until all the ingredients are well moistened. Drop by spoonfuls onto ungreased baking sheets 2 inches apart.

  • Bake in the preheated oven until the cookies slightly flatten and are golden around the edges, about 8 minutes. Remove from the oven, and allow to cool on the pan for 5 minutes. Remove to a wire rack, and cool completely.

  • To make the orange-butter frosting, cream together 1/3 cup margarine with confectioners' sugar, orange zest, and orange juice until light and fluffy. Ice the cookies with the frosting once cool.

Nutrition Facts

186 calories; protein 1.5g; carbohydrates 25.6g; fat 8.9g; cholesterol 12.4mg; sodium 178mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2008
Wonderful cookies. After reading other reviews I made them large since they were so soft and didn't spread. I froze them and pulled them out a couple at a time to thaw for a nice snack for about 3 weeks and they were just as good. The icing makes it. Read More
(7)
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/09/2008
Wonderful cookies. After reading other reviews I made them large since they were so soft and didn't spread. I froze them and pulled them out a couple at a time to thaw for a nice snack for about 3 weeks and they were just as good. The icing makes it. Read More
(7)
Rating: 4 stars
03/28/2008
My Mom used to make these all the time when I was growing up. They were great. I made some the other day and they were still good. I don't remember my Mom adding coconut though. They don't spread very much and are soft and tasty. Read More
(6)
Rating: 4 stars
03/07/2011
Pretty good.Just not the absolute best. Read More
(2)
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Rating: 4 stars
05/24/2008
Very yummy. I did slight modifications though added 1.5 T of cinnamon plus about a teaspoon of coconut extract to the cookie batter. I followed the directions for the frosting but then found it not quite the desired consistency so I did add an additional 2 tablespoons of orange juice. They were very soft and cake like and the frosting added just the extra sweetness they need to be delish. Read More
(2)
Rating: 5 stars
10/01/2009
Yummy - love the icing!!:) Read More
(1)
Rating: 4 stars
04/18/2015
I always hesitate to rate recipes that I've altered... but I also want to help others by noting changes I made and results. Since coconut is the new miracle food I used 1/4 C coconut flour (the fiber in it is supposed to be especially good for your digestive system) 1.75 C gluten-free flour. I used 1/2 C butter and 1/2 C coconut oil (since coconut oil is supposed to be really good for your brain cells and I need all the help I can get). I boiled three medium carrots figuring they'd easily make 1 C once mashed -- they only made 3/4 C so I was a little short on the carrots. Finally I reduced the coconut to 1/4 C because I was afraid that with the changes I'd made the coconut flavor would be overwhelming if I didn't. The cookies were really good; light and cakey. Hubby loves them and told me he wants me to make them again. Read More
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