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These cookies are both flavorful and colorful. The shredded carrots add nice bright flecks of orange color.
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 128 calories, 8 g fat (2 g saturated fat), 16 mg cholesterol, 80 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.
Originally published as Carrot Cookies in Country February/March 2003, p51
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Reviewed on Dec. 09, 2012 by dorisnelson
I have made these cookies many times. Very good.
Reviewed on Dec. 22, 2011 by Ilovecookies333
These are a great little cake like cookie, not real sweet. BUT you should cook the carrots first, smash them up and then..make a butter cream frosting with zest of an orange and juice of the orange! Perfect tea cookie!!!!
Reviewed on Nov. 09, 2011 by abenedict1964
This receipe piqued our interest and after reading previous reviews, my husband and I decided to saute the carrots in 1/2 tbsp butter before adding them to recipe; came out very good - sauteeing brought out the natural sweetness in carrots.
Reviewed on Oct. 28, 2011 by ruthie38
The most tasteless cookie I have ever tasted. Think there is to much baking powder in it. Will not make again.
Reviewed on Sep. 12, 2011 by sarahdraper08
These cookies are not bad, but they are not good either. They are not too sweet, which is good, but they seem to be missing something. My toddler likes them because of their simplicity.
Reviewed on Nov. 13, 2010 by maggieaw
This is a cookie anyone would like. Great texture and flavor although the carrot does not add too much taste to it. Nice change -
Reviewed on Apr. 13, 2010 by patriciagoss
these cookies taste like a tea cake which I like, you can't really taste the carrots, so I sugest if you make them leave out the carrots.
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