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. 😬 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

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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

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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.