These carrot cookies are sweetened with orange frosting, soft coconut, and pecan.
Story Behind the Recipe
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1 cup Land O Lakes® Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large Land O Lakes® Egg
3 tablespoons orange juice
1 tablespoon freshly grated orange zest
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened flaked coconut
1 cup coarsely chopped pecans
1 cup finely shredded carrots
2 cups powdered sugar
2 to 3 tablespoons orange juice
Pecan halves, if desired
Freshly grated orange zest, if desired
Heat oven to 350°F.
Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 3 tablespoons orange juice, and 1 tablespoon orange zest. Continue beating until well mixed. Add flour, baking soda, and salt; beat at low speed until well mixed. Stir in coconut, pecans and carrots.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool completely.
Combine powdered sugar and 1 tablespoon orange zest in small bowl. Beat at low speed, adding enough orange juice for desired spreading consistency. Frost cooled cookies. If desired, top each cookie with pecan half or grated orange zest.
Read the Story Behind the Recipe
- For thicker cookies, chill dough at least 1 hour. Roll dough into 1-inch balls.