“Not too sweet. From the 1964 edition of Joy of Cooking, which describes them as "a sophisticatedly flavored soft tea cookie with an oil base," a description I found quite accurate (to my surprise - I'd never thought of anything involving carrots as particularly sophisticated). I used whole wheat pastry flour and canola oil. I did not add any fruit, and I added ginger to half the batch -- I liked them slightly better with it, but they were good without it too. I think these would also be good with nuts added, and if you do want them sweeter, you could make a glaze with confectioner's sugar, a little orange juice, and possibly a bit of butter or cream cheese. I like them as is. Cooking time includes cooking the carrots and zesting the oranges.”
READY IN:
42mins
SERVES:
30
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lightly grease a cookie sheet.
  3. Beat the egg.
  4. Add sugar and oil and beat well.
  5. Add remaining ingredients.
  6. Drop batter from a teaspoon, spacing generously, onto greased cookie sheet.
  7. Bake 10 to 12 minutes or until light golden brown.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: