Carrot Cookies

I sort of cheated on this recipe. I had some leftover apple carrot salad so I substituted that for the carrots. No worries, this is a very basic cookie recipe from Simply in Season that lent itself to adaptation.

FOR PRINTABLE VERSION CLICK HERE: Carrot Cookies

1 cup butter (softened)

3/4 cup sugar

1 1/2 cup carrot, shredded

1 egg, beaten

1/2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup powdered sugar

2 Tbs orange zest

1/4 cup orange juice

1. Beat together sugar and butter.

2. Add carrot, egg, vanilla and mix well.

3. Sift together flour, baking powder, and salt and then mix with the rest of the ingredients. Drop by teaspoons on ungreased baking sheets and bake in preheated oven at 375F for 10 minutes.

4. Optional frosting: Mix powdered sugar and zest together with enough juice to form a spreading consistency.

Servings: 48

The verdict: I couldn’t taste the apples or mint from the apple carrot salad. This reminded me of a fluffy sugar cookie with some carrots in it. I did not do the optional frosting, but it would have lent additional sweetness. I suspect that had I used all carrots it still wouldn’t have tasted very carrot-y. Still, it’s a good way to feel good about eating your vegetables–it’s healthy, right? Even if it IS in a cookie. My co-workers loved them – said they reminded them of little scones.

Nutrition Facts

Serving size: 1/48 of a recipe (0.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 69.11

Calories From Fat (51%) 35.18

% Daily Value

Total Fat 4g 6%

Saturated Fat 2.47g 12%

Cholesterol 14.57mg 5%

Sodium 49.02mg 2%

Potassium 22.39mg <1%

Total Carbohydrates 7.75g 3%

Fiber 0.27g 1%

Sugar 3.48g

Protein 0.75g 2%

Recipe Type: Dessert

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