Iced Carrot Cookies

Vegetarian
Iced Carrot Cookies
16 min.
16
139kcal

Suggestions


Indulge in a delightful treat that's as nutritious as it is delicious with these Iced Carrot Cookies. Perfect for those who crave a sweet dessert without straying from vegetarian options, these cookies are bursting with flavor and packed with wholesome ingredients. With a prep time of just 16 minutes, you'll have a scrumptious batch ready to share with family and friends in no time!

Imagine sinking your teeth into a soft, moist cookie made with pureed carrot baby food, providing not only a subtle sweetness but also a lovely hint of natural carrot flavor. The addition of tangy orange juice and fragrant orange zest takes the taste to a whole new level, making these cookies a refreshing dessert option. Currants add little bursts of sweetness in every bite, perfectly complementing the warm, buttery notes of the cookie dough.

The icing, made with confectioners' sugar and orange juice, drizzles beautifully over each cooled cookie, making them not just tasty but visually appealing as well. Whether enjoyed as an afternoon snack or served at a gathering, these Iced Carrot Cookies are sure to impress. Their unique blend of flavors and textures will leave everyone coming back for more, all while being a lovely option for those seeking vegetarian alternatives. So grab your mixing bowl and get ready to whip up a batch of these delightful cookies!

Ingredients

  • 0.5 teaspoon double-acting baking powder 
  • 0.5 cup jar carrot baby food pureed
  • cup confectioners' sugar sifted
  • 0.5 cup currants 
  • large eggs 
  • cup flour all-purpose
  • 0.3 cup brown sugar light packed
  • tablespoons orange juice 
  • teaspoon orange zest grated
  • 0.5 teaspoon salt 
  • tablespoon butter unsalted melted
  • tablespoons butter unsalted at room temperature

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • hand mixer

Directions

  1. Preheat oven to 375F. Line 2 large baking sheets with parchment. Set a wire rack over a rimmed baking sheet. Sift flour, baking powder and salt onto a sheet of parchment.
  2. Using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 3 minutes. Reduce speed; beat in egg and carrot puree. Scrape down sides of bowl. (
  3. Mixture will look curdled.) Stir in flour mixture and currants.
  4. Drop dough by tablespoons 2 inches apart on baking sheets.
  5. Bake until lightly browned, about 15 minutes, switching sheets top to bottom and front to back halfway through.
  6. Let cool on sheets on wire racks for 2 minutes, then remove to racks to cool completely.
  7. Mix juice and butter. Gradually add confectioners' sugar, beating until smooth.
  8. Transfer to a ziplock bag. Snip off a corner; drizzle icing over cooled cookies.
  9. Let stand until icing hardens, about 15 minutes.

Nutrition Facts

Calories139kcal
Protein4.11%
Fat33.87%
Carbs62.02%

Properties

Glycemic Index
18.18
Glycemic Load
5.4
Inflammation Score
-5
Nutrition Score
2.9421738956286%

Flavonoids

Hesperetin
0.25mg
Naringenin
0.05mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:139.25kcal
6.96%
Fat:5.37g
8.25%
Saturated Fat:3.26g
20.39%
Carbohydrates:22.1g
7.37%
Net Carbohydrates:21.57g
7.84%
Sugar:14.99g
16.65%
Cholesterol:24.79mg
8.26%
Sodium:97.34mg
4.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.47g
2.93%
Vitamin A:846.24IU
16.92%
Selenium:3.81µg
5.44%
Vitamin B1:0.07mg
4.99%
Folate:17.88µg
4.47%
Manganese:0.09mg
4.25%
Vitamin B2:0.07mg
3.87%
Iron:0.57mg
3.18%
Vitamin B3:0.59mg
2.97%
Phosphorus:25.26mg
2.53%
Fiber:0.54g
2.15%
Calcium:21.38mg
2.14%
Potassium:72.71mg
2.08%
Vitamin C:1.68mg
2.04%
Copper:0.03mg
1.67%
Vitamin B6:0.03mg
1.54%
Vitamin E:0.21mg
1.41%
Magnesium:5.03mg
1.26%
Vitamin B5:0.11mg
1.13%
Vitamin K:1.14µg
1.09%
Vitamin D:0.15µg
1.03%
Source:My Recipes