- 1 cup shortening
- 3/4 cup sugar
- 2 Eggland's Best Eggs
- 1 cup shredded carrots
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture.
- Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4-1/2 dozen.
Reviews for Carrot Cookies(10)
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Great quick cookie! Absolutely adorable....
They are super soft and good tasting with amazing textures.
I LOVE carrot cookies made from raw carrots. Thank you for a recipe that gives me a taste of my childhood half-a-century later.
I have made these cookies many times. Very good.
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!!!!