Carrot Cookies

My grandma made these every year for Christmas, and they inevitably ended up on a plate of goodies that we delivered to each of her neighbors. Yes, they’re called “Carrot Cookies”–but the flavors that really come through are the orange in the glaze and the walnuts in the cookies. The texture is more cakey than a traditional cookie, but I always forget how delicious these carrot cookies are. They’re one of my brother’s very favorite cookies.

I haven’t tried making these gluten free yet, but when I do, I’ll substitute cup for cup flour for the regular flour. I’ll let you know how it goes!

Carrot Cookies

  • Servings: 38
  • Difficulty: medium
  • Print

A cakey Christmas cookie, with flavors of orange and walnut.



  • 1 c. Sugar
  • 1 c. Shortening
  • 1 Egg
  • 1 c. Grated Carrots (about 2 large carrots)
  • 1/2 c. Water
  • 1 tsp. Vanilla
  • 1/2 c. Walnuts, chopped
  • 2 1/4 c. Flour
  • 1 Tbsp. Baking Powder
  • ½ scant tsp. Salt


  • 2 c. Powdered Sugar
  • Juice and grated Rind of 1 Orange


For cookies, combine sugar, shortening, and egg. Add remaining ingredients. Stir well; drop on greased cookie sheet and bake at 350° for 14 minutes.

For icing, mix together ingredients, and frost cookies while they’re still warm but not extra hot. Add more powdered sugar if not thick enough. Makes about 38 cookies.




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