Ingredients Jump to Instructions ↓

  1. 4 large carrots, scraped and sliced

  2. 2 cups all-purpose flour

  3. 2 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 3/4 cup vegetable shortening

  6. 3/4 cup granulated sugar

  7. 1 large egg

  8. 1 teaspoon vanilla extract

  9. 1/2 cup sweetened flaked coconut Frosting:

  10. 1 teaspoon grated orange rind

  11. 1 1/2 tablespoons fresh orange juice

  12. 1 teaspoon butter or margarine, melted

  13. 1 1/4 cups sifted powdered sugar

Instructions Jump to Ingredients ↑

  1. Place sliced carrots in a medium saucepan; add water just to cover. Bring to a boil; cover, reduce heat, and simmer for 25 minutes or until tender. Drain well and mash carrots; set aside.

  2. Preheat oven to 350 °F (175°C).

  3. In a medium bowl whisk together the flour, baking powder and salt; set aside.

  4. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and sugar until light and fluffy. Add egg, beating well; add reserved mashed carrots and vanilla and blend well. Stir in flour mixture until just blended. Fold in coconut until blended.

  5. Drop by heaping teaspoonfuls 2-inches apart onto ungreased baking sheets.

  6. Bake for 10 to 12 minutes or until lightly browned. Transfer to wire racks. Spread frosting over warm cookies and allow to stand until frosting has set.

  7. For Frosting: Combine orange rind, orange juice, and butter in a medium mixing bowl. Add powdered sugar and beat at medium speed of an electric mixer until smooth. Makes about 1/2 cup.


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