- 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
"These carrot cookies were both delicious and looked great! I think the cookies had a good texture, and good moisture. I also think that the directions were very easy to follow. I made a few changes to the recipe that I thought added to the taste, however this is based on personal taste preference. I added a 1/2 tea of nutmeg and 1 tsp of cinnamon. I liked how these added to the flavors that were already present."
"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."
"I have made these cookies many times. Very good."
"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."
"The most tasteless cookie I have ever tasted. Think there is to much baking powder in it. Will not make again."