My next recipe box recipe is for carrot cookies. It comes from a black Chinese themed recipe box and it is a recipe that was typed on an index card. My favorite part of the card is that by the end of typing it, the writer was completely over it and was not about fixing their mistakes.
When trying to research when the time period for this recipe was, I actually found it hard to pinpoint. I found carrot cookies recipes but most fell into two camps. In the first camp are cookies made with cooked carrots that were pureed and the other used raw carrots but added in oatmeal into the mix. I could not find any recipes that was close to this one. The fact that it is typed doesn’t help either as typewriters were in use up until the 1980s. My guess, going by the other recipes in the box, is that this recipe is most likely from the late ’60s or ’70s.
The recipe is quite easy to put together with kitchen staples. There was a suggestion on the card to add in a teaspoon of grated orange rind which I did not do as for the first time in my life I did not have an orange in the kitchen. I used a two teaspoon cookie/ ice cream scoop for dropping batter on the cookie sheet and was able to get 24 cookies. If you do smaller cookies then you should be able to get 36 to 48.
What I Liked:
The recipe came together quite easy as well as all the ingredients were all things that are staples in a kitchen. The best part is that the carrot cookies tasted quite good. They reminded me a bit of carrot cake.
What I Did Not Like:
The cookies were pretty good. The main thing I didn’t like was completely my doing. I somehow forgot to buy the nuts and didn’t realize it until I was already making the cookies. The crunch from the nuts would have added nicely to the texture otherwise they are a little one note.
What I Would Change:
I would try adding a little more of the carrots maybe first try a half a cup more. I definitely would add in the nuts that I somehow left off the shopping list. Also I would press down the mounds of dough kind of like you would do for a peanut butter cookies as they didn’t spread as much as the recipe card alluded they would. Maybe even trying raisins or the oatmeal version that I saw quite a bit of when researching this recipe.
A simple carrot cookie recipe.
- 1 cup brown sugar
- 3/4 cup butter, softened
- 1 egg
- 1 cup raw carrots, grated
- 2 1/4 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chopped nuts
- Preheat oven to 375 degrees.
- Cream sugar with the butter until fluffy.
- Beat in the egg and stir in the carrots.
- Sift together the flour, baking soda, baking powder and salt and add to the creamed butter mixture.
- Drop teaspoons of the cookie batter on a cookie sheet leaving two inches between the cookies.
- Bake for 10 to 15 minutes or until done with and golden brown.