Remember back when I shared Canning and Freezing Carrots in October? My reason for canning the carrots was for the recipe that I am sharing with you today. Now before you throw up in your mouth and leave this page because the words carrot and cookie DO NOT belong in the same sentence, you have to give this recipe a try. It is a family favorite, one that I am sad to say I tried for the first time today. I always let my sister-in-law or mother-in-law make them. I didn’t realize that you can actually use store bought carrots till my best friend told me that’s what she does. So if you are not a canner and don’t have any on hand, just run out to the store and buy some carrots off the shelf because this recipe IS that good.
I have tried them without the frosting, but the combination of the carrots with the citrus frosting is AMAZING. Just give it a chance. I am using my carrots from my canning post. It makes this recipe much easier.
Preheat oven to 350 degrees. The carrots need to be pre-cooked. Begin by mashing carrots. They need to be the consistency of a mashed banana.
Place the shortening, sugar, eggs and mashed carrots in mixing bowl and cream together.
Add the flour, baking powder, vanilla and nuts until well blended.
Drop by spoonfuls into mini muffin tin. Bake for 12 minutes. I actually did mine for 14.
Remove from tin and cool.
In the mean time make the frosting by grating the orange peel and then squeezing the orange juice into a bowl. Add the powdered sugar and butter and mix till creamy. Frost the cookies. Eat and enjoy!!
Just an FYI, I usually double my recipe since a single batch doesn’t make very many.