Time to Cook…Carrot Cookies!

Well it is time for Tasteful Tuesday!

Time to Cook…Carrot Cookies!

Late last fall carrots where CRAZY cheap here along with potatoes and onions!  If I remember right I paid less than $2 for a 11 pound bag of carrots. I don’t remember how much the potatoes and onions where but I do know I paid less than $7 for all 3 bags at the grocery store. So it was time to dig up so recipes to use these up with especially since carrots do not keep very long!

My littlest one showing off the GREAT deal we got!

First up, carrot cleaning party in the kitchen!! 2 hours later I think the girls finally finished cleaning the carrots.

While they were cleaning I was going through my cookbooks to see if I could find some recipes.  Well, one of the best recipes I found was from a cookbook from 1960′s from a bunch of women in North Dakota where I grew up. They would submit their favorite recipes and tips for this book.  I love recipes in cookbooks like this as it reminds me of home!

The one I choose to make was Carrot Cookies!  It used a lot of carrots and looked halfway healthy!

Here is what you need…1 1/2 cup of butter, 1 1/2 cup sugar, 2 eggs, 2 cups grated carrots, 1/2 tsp. baking powder, 2 tsp vanilla, 4 cups of flour.

First, cream the butter and sugar together.

Next add the eggs.

Add grated carrots.

Mix together and then add baking powder and vanilla.

Then slowly add flour mixing a little at a time.

Once all mixed together, drop by the spoonful on a greased cookie sheet. Bake at 375 (175 celsius) degree oven for about 10 to 12 minutes.

 Now it is time to add the frosting!

1 tsp. soft butter, 1 orange rind grated, 1 cup powered sugar, juice of orange.

Mix all ingredients thoroughly. Add orange juice gradually until frosting reaches spreading consistency.

Frost cookies and you are done!! Now time to eat.

My kids LOVED this cookies!  I have officially wrote this recipe down in my personal cookbook.

What is your favorite cookie to eat?  Mine, chocolate chip!!

love kelley
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8 Responses to Time to Cook…Carrot Cookies!

  1. LisAway says:

    Ooo, these sound delicious! I rarely make any dessert that doesn’t contain chocolate (to answer your question, my favorite cookie is probably a fudgey double chocolate mint one. :) but this one I’ve GOT to try. I’m sure they’re healthy enough for breakfast, right? :D

  2. Robert says:

    Tomorrow is Fat Thursday. Omnomnom…:)

  3. Kasia says:

    I’ve noticed you are using some of the american products, like powdered sugar. Why don’t you use polish powdered sugar? Do you see any difference?

    • The difference between American and Polish powdered sugar is that the American one contains a bit of cornstarch. When you making frosting it helps set it up a bit harder when it dries. Also American one is a bit finer, it is not as grity as the Polish version. So if I run out of the American version I add just a bit of cornstarch to the Polish version of powdered sugar.

      But it is not just Polish sugar when we lived in Holland it was the kind of issue, so it must be a European thing.

    • Oh as for the spices, there is no difference! I just like jars over pouches so I just keep refilling my old spices jars.

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