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“I took this recipe from the St. Louis Post-Dispatch years ago. For this submission I changed the name from the original "Carrot Cookies". They don't taste anything like carrots; in fact, they are almost like the cookie version of wedding cake and are a beautiful, pale orange color. I usually double the recipe as they are a little time consuming when you include the cooling time, but everyone loves them, and I get lots of requests for them. I have not used the baby food as a substitute for carrots, but I've heard from others that it works well, and this can cut the preparation time down considerably. Note: I have not included cooking and cooling carrots in my time estimate as I usually cook them a day or so earlier when I'm in the kitchen doing other things. This makes a nice presentation for a shower or a nice change of pace on the Christmas cookie platter.”
READY IN:
1hr 15mins
YIELD:
42 2-inch cookies
UNITS:
US

Ingredients Nutrition

  • 34 cup sugar
  • 34 cup butter (not margarine)
  • 1 egg
  • 12 of a small bag baby carrots, cooked and cooled (This comes to about 1 cup, pureed. Or you can use 1 cup of jarred baby food)
  • 2 12 cups cake flour
  • 12 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 12 teaspoon almond extract
  • Icing
  • 1 12 cups powdered sugar (or enough to make desired consistency)
  • 1 12 tablespoons butter, melted
  • 1 orange, zest of (colored portion of peel)
  • 14 cup juice squeezed from the orange

Directions

  1. In a food processor, blend sugar and butter until well combined. Add carrots, egg, vanilla, and almond extract, salt and baking powder, and continue combining until a smooth, pureed consistency is reached.
  2. Transfer to a large bowl, add the cake flour gradually, beating with a mixer between additions. Batter will be thick.
  3. Drop by rounded teaspoons onto greased cookie sheet. Bake for 10 - 12 minutes in a pre-heated 350 degree oven until the tops look set and dull. Bottoms will not brown. Let cool completely and then frost. Makes about 42 (2-inch) cookies.
  4. While the cookies are baking, make the icing.
  5. Icing: Melt the butter, sift the powdered sugar. Combine all ingredients and whisk until all lumps are gone. At your discretion, this can be a thin glaze or add more powdered sugar to make a thicker icing. Personally, I prefer it thicker. Thinner tends to run off and puddle.

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