Source: Adapted from a recipe given to me by my neighbor, Cheryl, who says her grandmother has been making it for years.
Yield: About 3-4 dozen
Carrot cake always seems like an autumn dessert to me. I think it’s the cinnamon that does it. But, with Easter and bunnies and eggs, a carrot-based dessert seemed appropriate. My friend and neighbor Cheryl brought me a plate full of these cookies, along with a copy of the recipe, quite some time ago. I stashed the recipe away in my files, and made a mental note to make my own batch sometime, but there always seemed to be something more… I don’t know… chocolate to make. Thanks to the onset of Easter, I finally had a good excuse to mix up the cookie I have intended to bake for months now.
I did make a couple changes to Cheryl’s recipe. I added cinnamon and nutmeg, which seemed appropriate. I also substituted some of the flour for quick oats. The combination of flour, oats, and coconut works quite nicely.
You should have something of a soft dough, which spreads as it bakes into a crumbly, cake-like confection. Be sure to give them a minute or two on the baking sheet before moving them to a cooling rack.
I consider the cream cheese frosting absolutely essential to this cookie! (It’s also my favorite part of carrot cake!) I’m not so great at planning ahead, so I frequently put the box of cream cheese on top of the stove, to soften as the cookies bake. I used my pastry bag to make frosting swirls, but I honestly think a spreading knife would work just fine. Put it on nice and thick!
I didn’t add it to the recipe, but I think they would also be nice with a handful of chopped walnuts, or some raisins or dried currants. Also, if you are not a big fan of coconut, you can leave it out if you increase the oats and flour to make up the difference.
- ¾ cup shortening
- 1 cup sugar
- 1 tsp. vanilla
- 1 egg
- 1 can carrots
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 1 tsp. salt
- 2 tsp. baking powder
- 1 cup coconut
- 1 cup quick oats
- 1 cup flour
- FOR FROSTING:
- 8 oz. cream cheese, softened
- 2 T. butter, softened
- 1-2 T. milk
- Powdered sugar, about 1 pound
- Cream shortening and sugar. Add vanilla and eggs and blend.
- Drain carrots, and mash well. Add carrots to shortening mixture and stir.
- Add seasonings and dry ingredients, mixing just until combined.
- Drop onto baking sheet and bake at 375 for 10-12 minutes.
- For frosting, use an electric mixer to beat all ingredients until smooth. Adjust texture by adding more powdered sugar or milk.
- Once cookies are cooled, frost with cream cheese frosting.
If you enjoy this recipe, you might also enjoy:
Carrot Cake Sandwich Cookies from Get Off Your Butt and Bake
Pumpkin Nut Cookies from Chocolate Moosey
Carrot Cake Truffles from Scarletta Bakes
This recipe linked up at: Blessed with Grace, Tempt My Tummy Tuesday; Mandy’s Recipe Box, Totally Tasty Tuesdays; A Bowl Full of Lemons, Tuesday Link Party; Naptime Creations, Tasty Tuesday Party; Rook #17, A Little Birdie Told Me; Tomorrow Farm Fiber Arts, Friday Fiber Arts; Baker Street, Blog Hop; Lady Behind the Curtain, Cast Party Wednesday; Gingersnap Crafts, Wow Me Wednesday; Simply Sweet Home, Friday Favorites; Tidy Mom, I’m Lovin’ It; Alli-N-Son, Sweet Tooth Friday;