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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Carrot Cookies

Serves 48 · 45 minutes

__notoc__ Carrot cookies are soft cookies with an orange-flavored icing. They get their golden color from pureed carrots, but they taste like oranges instead of carrots. This recipe is adapted from the "Golden Carrot Cookies" recipe in Betty Crocker's Cooky Book.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • +Cookie dough
  • 2 sticks / 1 cup Butter, slightly softened (can substitute vegetable shortening for half the butter)
  • ¾ cup / 150 g White granulated sugar
  • 2 large / 100 g Whole eggs
  • ½ teaspoon (3 ml) / 3 g Vanilla extract
  • ½ teaspoon / 3 g Orange extract (optional)
  • 1 cup / 250 g Carrots, cooked until very soft and then mashed or pureed
  • 2½ cups / 300 g All-purpose flour
  • ½ tsp / 3 g Salt
  • 2 teaspoons / 8 g Baking powder
  • ¾ cup / 65 g Sweetened shredded dried coconut
  • 4 Tablespoons / 55 g Butter, softened
  • 2¼ cups / 250 g Powdered sugar, sifted
  • 3 Tablespoons / 45 g Orange juice (or frozen orange juice concentrate)
  • 2 teaspoons / 5 g Orange zest (optional; fresh is best)

Method

  1. Preheat oven to 400 °F (205°C, gas mark 6—moderately hot). Line baking sheets with parchment baking paper, or lightly grease the pans with shortening.
  2. Put the butter in a large mixing bowl, and beat it with an electric mixer for about 30 seconds. Alternatively, beat it with a wooden spoon until soft.
  3. Beat in the sugar, scraping the bowl as needed.
  4. Beat in the eggs, vanilla extract, and orange extract.
  5. Stir in the carrots, then the flour, salt, and baking powder.
  6. Stir in the coconut.
  7. Drop the cookie dough by rounded teaspoonfuls on the prepared baking sheets. Space them out, as they will spread somewhat while baking.
  8. Bake in the preheated oven for 8–10 minutes, until they are golden in color and no imprint remains when you gently touch them.
  9. Cool slightly on the pan, then remove from the pan and cool completely.
  10. Using an electric mixer or a wooden spoon, beat together the butter and powdered sugar.
  11. Stir in the orange juice, zest, and extract to make a smooth, soft buttercream icing.
  12. Spread gently on the tops of cooled cookies. If the icing is too stiff, the cookies will break when you try to frost them—thin it by adding a small spoonful of water, or warm it slightly to make it softer.