Carrot Cookies with Orange Buttercream Icing

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 30 cookies
LEVEL: Easy

ingredients

ORANGE BUTTERCREAM FROSTING:
  • 2 teaspoons orange zest or the zest of 1 large orange
  • 1/2 teaspoon vanilla extract
CARROT COOKIES:
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup carrot baby food
  • 2 teaspoons orange zest or the zest of 1 large orange
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Orange Buttercream Icing, recipe follows
  • Cook's Note: Look for baby food primarily made with only 2 ingredients: carrots and water, such as Beech Nut brand.
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Directions

For the buttercream frosting: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.

For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.

Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.

Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream frosting while still warm.

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Newest Ratings and Reviews

Read all 7 reviews

  • on April 21, 2014

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    I baked these for Easter dessert. The cookies themselves were some of the best I have ever made. I loved the soft texture and the mixture of carrot and orange. This recipe lost a star for me on the buttercream. Made as directed, I found this far too sweet. To save it, I added about 1/4c of room temperature cream cheese. With this change, I would give the whole recipe a 5 star rating.

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  • on March 01, 2014

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    Bake me happy with this great childhood memory!!!!! This is a semi soft sweet yummie cookie. We used 2 carrots fine-chopped instead of the baby food. The orange buttercream icing was soooo good. No one ever guessed the main ingredient was tiny bits of carrots. Bake these cookies and they will become a favorite in your home, too.

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  • on August 28, 2013

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    These cookies are one of the best I've made. I've made them several times in a months time and everyone I make them for raves about how delicious they are. I highly recommend making them

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