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    Home » Baking & Desserts

    Old Fashioned Carrot Cookies

    Published: Dec 18, 2019 · Modified: May 23, 2023 by Tammy Circeo · This post may contain affiliate links · 10 Comments

    Yum
    Jump to Recipe Print Recipe

    When I was in Junior High and my wallet was empty, I made my dad a bunch of cookies for his Christmas present. With ingredients that he and Mom had purchased! I was a smart one! I made some of his favorites: oatmeal (with nuts and raisins!), chocolate chip, pecan sandies, and these Old Fashioned Carrot Cookies.

    Carrot Cookies piled on a cake stand

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.


    Old Fashioned Carrot Cookies are soft cookies that have only seven ingredients. They are irresistible with the orange glaze!

    Carrots, peeled and grated on a wooden board

    Make them gluten-free!

    I make gluten-free Old Fashioned Carrot Cookies using Bob's Red Mill 1:1 Gluten-free Baking Flour. The original recipe called for shortening which would also make them dairy-free, but I much prefer to use butter.

    All the ingredients for Old Fashioned Carrot Cookies measured out

    Of course, you can make Old Fashioned Carrot Cookies any size you want! I love using my small scoop to form them, though. It makes the the perfect size of cookie to accompany a cup of afternoon tea.

    Scoops of dough for carrot cookies

    I bake them on a parchment lined baking sheet and let them cool entirely on a wire rack before glazing them.

    Baked Carrot Cookies on a wire rack to cool

    Orange Glaze for Old Fashioned Carrot Cookies

    You'll be tempted to think there are no carrots and only oranges in these cookies after you put the orange glaze on them. Indeed, I think the carrots are only used for their moisture and color!

    Confectioner's sugar, orange zest and juice for glazing the cookies

    Although you could use bottled orange juice, the flavor is so delicious using the zest and juice of a fresh orange! The consistency should be spreadable, almost drippy. The orange I used was very juicy and even the juice from only half of it was too much! I had to add more powdered sugar to thicken it back up.

    Glaze on top of the cookies

    Have you been wondering if my dad ate all those cookies by himself? The answer is that he absolutely did not! With four boys in the house, he had lots of help and they were all gone by the end of Christmas day!

    A cake stand piled with the cookies and a dessert plate with cookies

    Other Recipes You Might Like:

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    Recipe

    A green patterned plate with three cookies on it next to a platter of Old Fashioned Carrot Cookies

    Old Fashioned Carrot Cookies

    Tammy Circeo
    These cookies have been around for decades! I included them in a Christmas Cookie Box that I gave to my dad one Christmas when I had no money in junior high ... so I used Mom and Dad's groceries to make a gift for Dad. 🙂 I'm a smart cookie and I think you'll find these cookies just as smart as me!
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine American

    Ingredients
      

    • ¾ cup butter
    • ¾ cup sugar
    • 2 eggs
    • 2 cups all-purpose flour or a 1:1 gluten-free baking flour such as Bob's Red Mill
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup cooked, mashed carrots

    FOR THE GLAZE

    • 2 cups confectioner's sugar
    • zest of one orange
    • juice of 1 orange juice

    Instructions
     

    • Preheat oven to 350°F.
    • Line a baking sheet with parchment paper.
    • Blend the butter and sugar, then add the eggs and mix well.
    • Add the flour, baking powder, and salt. Mix to combine well, then add the cooked, mashed carrots.
    • Drop by small spoonfuls onto the baking sheet and bake for 15-20 minutes.
    • Glaze each cookie before serving.

    FOR THE GLAZE

    • Add the zest of the orange to the sugar. Using a whisk, add the orange juice a little at a time until the consistency is spreadable, but still a bit drippy.
    Keyword carrot cookies, cookies
    Yum

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    About Tammy Circeo

    Reader Interactions

    Comments

    1. Catherine maxey

      January 04, 2022 at 6:45 am

      5 stars
      I skipped the glaze and added the zest to the batter along with 2tsp orange extract. Great flavor. Fluffy.

      Reply
      • Tammy Circeo

        January 05, 2022 at 3:38 pm

        I'm sure they were really tasty. If you simply MUST skip the glaze, I completely agree with adding the zest to the batter ... good call!

        Reply
    2. Darlene

      November 17, 2021 at 3:23 pm

      Could, I add dates to this or walnuts. Please tell me what you think.

      Reply
      • Tammy Circeo

        November 21, 2021 at 1:31 pm

        I totally think you could. I'm a purist when it comes to Carrot Cake ... no nuts, no pineapple, no raisins ... so I feel the same about Carrot Cookies. BUT, it's not to say that adding them wouldn't be tasty! Go for it!

        Reply
    3. Mary Ann Ricke

      April 17, 2021 at 7:48 am

      How many cookies does this recipe make. Thank you.

      Reply
      • Tammy Circeo

        April 18, 2021 at 1:26 pm

        It totally depends on how large you make the cookies, but I usually get 36-40 cookies. I don't like to make them too large!

        Reply
    4. Becky

      December 10, 2020 at 11:53 am

      5 stars
      These taste so close to my grandma's recipe! Thank you for sharing!

      Reply
      • Tammy Circeo

        December 11, 2020 at 12:41 am

        OH ... I'm so glad they brought back good memories for you! We've enjoyed them for many years. Even with the gluten-free flour blend!

        Reply
    5. V. Cobb

      November 17, 2020 at 11:05 am

      1 star
      Oh...terrible. I followed your recipe exactly. Grainy, and you can really taste the baking powder.

      Reply
      • Tammy Circeo

        November 17, 2020 at 4:21 pm

        I'm so sorry you didn't meet with success. My mom has been making this recipe for 50 years or so and neither she nor I have ever experienced what you are describing. Is it possible that you used self-rising flour? It already has baking powder in it so adding the 2 teaspoons of baking powder in addition would certainly make it overpowering. Or perhaps you put 2 TABLESPOONS of baking powder? I know I have made that type of mistake before!

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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