Aunt Elma’s Carrot Cookies

Welcome to Daisy Farm Kitchen! This was my first time making carrot cookies! I was a little hesitant at first because the thought of carrots in cookies did not sound appetizing to me. ūüė¨ But, oh how I was wrong! These cookies are delicious. 

The ingredients are very simple. I thought it would have more fancy ingredients like cinnamon, nutmeg, etc. so it would resemble more of a carrot cake flavor.  But the cookies had a very tasty flavor profile of their own.

I bought a bag of shredded carrots and then cut them again to be closer to grated. 

My Great Aunt’s original recipe called for nuts and didn’t specify what type of nuts. I had some pecans on hand and it turned out great. I think walnuts would be another great alternative. I used a little less than a cup because I don’t like my cookies to be super nutty tasting.

The cookies are very soft and taste closer to sugar cookies. After they came out of the oven, I drizzled some cream cheese icing on top and it was the perfect finishing touch. After they were completely cooled, I stored them in the refrigerator. 

For the frosting, I used a ziplock bag for the icing and cut off one corner to drizzle.

This was one of my Great Aunt Elma’s. Another vintage classic.

To see a video of me making the recipe go to my Instagram or TikTok page! 

Thanks for stopping by!

Xo, Annie

Aunt Elma's Carrot Cookies

Aunt Elma's Carrot Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp water
  • 2 cups grated carrots
  • 1 cup nuts

Instructions

Cream butter and sugar for 2-3 minutes or until creamy. Add eggs and vanilla. Mix until well blended. Add dry ingredients and water. Mix. Then add grated carrots and nuts. Drop onto a cookie sheet covered with parchment paper or greased. Bake 350 for 10-12 minutes. Ice while still warm, once cookies are completely cooled place in refrigerator.

Cream Cheese Icing

Cream Cheese Icing

Ingredients

  • 4 ounces¬†cream cheese¬†softened
  • 2 tbsp butter¬†softened
  • 1/2 teaspoons¬†vanilla extract
  • 4 tsp milk (plus more, as needed)
  • 1 cup powdered sugar

Instructions

Beat butter and cream cheese for 2-3 minutes, or until creamy. Add powdered sugar, vanilla and milk. Mix until slightly runny. Add more milk as needed to reach desired consistency.

Ingredients

1 cup butter, softened

1 cup granulated sugar

2 eggs

2 tsp vanilla

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1 tbsp water

2 cups grated carrots

1 cup nuts

Directions

Cream butter and sugar for 2-3 minutes or until creamy. Add eggs and vanilla. Mix until well blended. Add dry ingredients and water. Mix. Then add grated carrots and nuts. Drop onto a cookie sheet covered with parchment paper or greased. Bake 350 for 10-12 minutes. Ice while still warm, once cookies are completely cooled place in refrigerator.

Cream Cheese Icing

4 ounces cream cheese softened

2 tbsp butter softened

1/2 teaspoon vanilla extract

4 tsp milk (plus more, as needed)

1 cup powdered sugar

Directions

Beat butter and cream cheese for 2-3 minutes, or until creamy. Add powdered sugar, vanilla and milk. Mix until slightly runny. Add more milk as needed to reach desired consistency.