11 Reviews of Carrot Cookies

From: Charishma Ramchandani

On Jan 9, 2002

I couldn't wait to try these and right enough I ended up making them today. I substituted the orange rind with 2 tbsps. of orange essence and these are for sure " YUMMMMMMMMMMY "! I really enjoyed having them this evening with some tea. Thank you for this easy and nutritious cookie. I also made some of these with a little(2-3 drops) food colour. I used pink and green food colours and hence, I made what I've most happily called "Stained carrot cookies".

From: Sharlene~W

On Apr 12, 2005

These were good, reminded me of a cake doughnut. I discovered an easy way to make the grated orange peel --Used paring knife to cut off pieces of orange peel, put them in food processor, added the egg and 1/3 cup of the flour and gave it a spin until orange bits were small enough, then added it to sugar/butter mixture. These cookies and my carrot cookies are very different in texture and flavor

From: Food Snob in Israel

On May 16, 2007

I almost didn't make them because they looked so heavy and bulky in the picture. Simply not so. I'm so glad I aquiesed. These cookies are light and fluffy and require about 4 carrots and the rind of 3 large oranges. That's a lot of grating. But well worth it and fun to make with the kids. A bit of nutmeg didn't hurt. Neither would clove, though I didn't use any. I could barely keep myself from eating the whole batch. I mixed whole wheat with white flour and it was perfect! Half and half. I also put a bit MORE than a dash of salt, and don't regret it for a moment. Very light and savory. Took longer than 12 min to cook. Maybe double that. A light brown on the cookies was the perfect indicator. I am also cooking at a high altitude. Also, I was cooking at 180 celcius..which is a bit too low. They probably could have cooked at 200C or 200C for part of the way. Either way, if you don't mind the extra wait for doneness then cooking at the lower temp might be the best bed. Dont' be afraid if the dough looks crumbly at first. I was using a hand mixer and stopped and used a wooden spoon for the final "dump" of flour and carrot. After sufficient mixing it was no longer crumbly and was quite firm but still very maliable. Excellent recipe that I don't mind the kids eating over and over. Oh, and I used brown sugar in large granuels. My cookies came out very smooth, not lumpy at all. Can't even tell that there are grated carrots in there, it is all just very smooth and well blended. I'm confused by the picture actually. Mine looked nothing like that with a lovely light orange-y color.

From: milliwuu

On Jun 28, 2006

What a nutritious cookie!! Just right to go with my breakfast of mostly fruits. Went right on and made them and they tasted very good!! As you can see in the posted picture, I've added 1/4 cups (50 grams) each of raisins, and assorted nuts (most of the nuts are chopped up). Also, the cookies in the photo look darker because I substituted whole wheat flour and oatmeal for the flour. I also substituted vegetable oil for the butter, and added 1/4 tsp of nutmeg and a dash of clove. The total oil and sugar were cut by 1/4.

From: Lightly Toasted

On Apr 14, 2003

These were GREAT! Loved the combination of carrots with a hint of orange. It gave such a light, refreshing flavor--not too sweet.

From: angelina ballerina

On Jul 3, 2006

really tasty- the orange set the carots off nicely..... used a food processor for the grating so also really quick...

From: kelly in TO

On Apr 6, 2007

Wonderful cookie, sweet and comforting, the carrot was a great change from the cookie norm and they received thumbs up all around, thanks!

From: Bryan and Becky Kale

On Mar 17, 2007

I added raisins and nutmeg too, YUM!

From: LIer

On Mar 7, 2008

Delicious and easy, a great combination! The directions were excellent and all the cooking times and temperatures were very accurate. I will be making these for years to come.

From: Cookin it up

On Jul 27, 2008

These have always been a hit at my house and an excellent way to use the carrot "pulp" after juicing. This time around, I added chopped walnuts and cinnamon chips. Mmmmmmm!