Mother-Knows-Best Carrot Cookies | Midwest Living

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Mother-Knows-Best Carrot Cookies

Mother-Knows-Best Carrot Cookies

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  • Makes: 48 servings
  • Yield: 48 cookies
  • Prep 25 mins
  • Bake 10 mins per batch

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If your kids won't eat their carrots, sneak them in some cookies, as we've done with this recipe. These moist, cake-like treats are topped with an orange frosting.


  • 2 cups chopped carrots
  • 1 cup shortening
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Orange Frosting (see recipe below)
  • Finely shredded orange peel (optional)


  1. In a medium saucepan, cook carrots, covered, in boiling water for 20 minutes or until very tender. Drain well. Transfer to a bowl and mash (you should have about 1 cup).
  2. In a large mixing bowl, beat shortening and sugar until fluffy. Beat in mashed carrots and egg. Combine flour, baking powder, and salt; gradually beat into carrot mixture.
  3. Drop the dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375 degree F oven for 10 minutes or until edges are lightly browned. Transfer the warm cookies to a wire rack and let them cool.
  4. Prepare Orange Frosting and spread over cookies. Sprinkle with finely shredded orange peel, if you like. Serve within 2 days or cover and freeze for longer storage.

Orange Frosting


  • 6 tablespoons softened butter
  • 4 cups sifted powdered sugar
  • 1 1/2 teaspoons finely shredded orange peel
  • 4 - 5 tablespoons orange juice


  1. In a large bowl, beat softened butter and 2 cups sifted powdered sugar until fluffy. Beat in finely shredded orange peel and 2 tablespoons orange juice. Gradually beat in 2 cups sifted powdered sugar and 2 to 3 tablespoons more orange juice until frosting is spreadable.

Nutrition Facts

(Mother-Knows-Best Carrot Cookies)

Servings Per Recipe 48, chol. (mg) 9, pro. (g) 1, carb. (g) 17, Fat, total (g) 6, cal. (kcal) 121, sodium (mg) 60

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