Ingredients for Mary's Carrot Cookies
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) softened butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- Flour
- Salt
- Baking Powder
- Shredded Coconut
- Powdered Sugar
- Butter
- Orange Rind
- Orange Juice
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How to Make Mary's Carrot Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Add 2 cups grated carrots and mix well.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup shredded sweetened coconut.
- Drop by rounded tablespoons onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- **For the frosting:** In a medium bowl, beat together ½ cup (1 stick) softened butter, 3 cups powdered sugar, and 2-4 tablespoons milk until smooth and creamy. Add more milk if needed to reach desired consistency.
- Once cookies are completely cool, frost generously and enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
590g
Fat
155g
Carbs
83g
