Coconut Carrot Cookies with Orange Icing

These delicious, easy to bake carrot cookies are iced with an orange butter frosting.


3 dozen cookies


1 1/2 cups coarsely chopped peeled carrots
3/4 cup granulated (white) sugar
1/2 cup vegetable shortening
1/2 cup plus 3 tablespoons butter, room temperature
2 large eggs
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sweetened flake coconut
1/3 cup butter or margarine, room temperature
3 cups confectioners' (powdered) sugar
2 tablespoons orange juice
2 teaspoons finely grated orange peel


Preheat the oven to 350°F (177°C). Generously grease baking sheets with cooking spray or line baking sheet with parchment paper or silicone baking mat.

Place carrots in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer until carrots are tender, about 10 minutes. Drain and mash with a fork; cool.

In a medium bowl, combine sugar, shortening, 1/2 cup butter, eggs and mashed carrots. In a small bowl, beat until smooth. Mix flour, baking powder and salt until well combined. Stir into creamed mixture until well blended. Stir in coconut. Drop by level tablespoonfuls about 2 inches apart on prepared baking sheets.

Bake for 8 to 10 minutes or until golden brown around the edges. Cool on a cooling rack.

Meanwhile, in a small bowl, combine butter, powdered sugar, orange juice, and orange peel. Beat until smooth. Spread cooled cookies with icing.

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