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.
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).
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.
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.
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.
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.