Carrot Cookies with Orange Buttercream Icing Recipe

Name: Carrot Cookies with Orange Buttercream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups powdered sugar; 1 cup unsalted butter, softened; 2 teaspoons orange zest or the zest of 1 large orange; 1/2 teaspoon vanilla extract; 1 cup unsalted butter, room temperature; 1 cup sugar; 2 large eggs; 1 cup carrot baby food; 2 teaspoons orange zest or the zest of 1 large orange; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Orange Buttercream Icing, recipe follows; Cook's Note: Look for baby food primarily made with only 2 ingredients: carrots and water, such as Beech Nut brand.

Servings: persons

2 cups powdered sugar
1 cup unsalted butter, softened
2 teaspoons orange zest or the zest of 1 large orange
1/2 teaspoon vanilla extract
1 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup carrot baby food
2 teaspoons orange zest or the zest of 1 large orange
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Orange Buttercream Icing, recipe follows
Cook's Note: Look for baby food primarily made with only 2 ingredients: carrots and water, such as Beech Nut brand.

1
For the buttercream frosting: Cream together the sugar and butter in a small bowl until light and fluffy.
2
Mix in the zest and vanilla extract.
3
For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
4
Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes.
5
Add in the eggs one at a time and beat for 2 minutes after each addition.
6
Mix in the carrot baby food, orange zest and vanilla.
7
Whisk together the flour, baking powder and salt in a separate mixing bowl.
8
Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
9
Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet.
10
Bake for 8 to10 minutes, rotating halfway through.
11
Transfer to a cooling rack.
12
Frost the cookies with the buttercream frosting while still warm.

1619

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups powdered sugar, 1 cup unsalted butter, softened, 2 teaspoons orange zest or the zest of 1 large orange, 1/2 teaspoon vanilla extract, and more.

Yes, Carrot Cookies with Orange Buttercream Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cookies with Orange Buttercream Icing

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