- 1 cup shortening
- 3/4 cup sugar
- 2 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
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These were very good, but I did change them up a bit. I added some cinnamon, raisins and chopped walnuts, then made a simple cream cheese frosting with reduced fat cream cheese to spread on top. They tasted just like carrot cake! Without my changes I don't think they'd be sweet enough for my tastes.
Good simple recipe, the cookie is just okay. I would add chocolate chips next time.
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.