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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CARROT COOKIES WITH ORANGE CREAM CHEESE FROSTING Recipe

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This recipe for CARROT COOKIES WITH ORANGE CREAM CHEESE FROSTING is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter (softened to room temperature)
3/4 c. sugar
1/2 t. lemon extract
1 egg
1 t. vanilla bean paste (can use vanilla but the paste is so much more rich)
1 c. cooked, mashed carrots
1 t. salt
2 t. baking powder
2 c. flour

Icing:
4 T. butter, softened
8 oz. cream cheese, softened
1 T. orange zest
About 2 T. orange juice
3-4 c. powdered sugar
Directions:
Directions:
Cream together butter, sugar, lemon extract, and egg. Add vanilla bean paste. Add carrots, Sift and mix dry ingredients together and then stir into butter/sugar mixture. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375º for approximately 10 minutes, rotating pan halfway through. Frost with orange icing while warm.

Orange Icing:
Whip butter and cream cheese with mixer. Add zest and juice. Gradually beat in powdered sugar until blended to a nice spreading consistency.
You'll likely have some leftover - this makes a very generous amount.
Personal Notes:
Personal Notes:
These are so flavorful - sweet, creamy, addictive!
Dee is a member of the Centennial Committee.

 

 

 

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