This carrot cookie recipe was a popular one in the Environmental Ministries of Oregon (EMO) cooking classes taught by Chef Intaba Liff-Anderson. Learn about the work of EMO in Corvallis to connect underserved community members with Oregon agriculture in the Winter Issue of Edible Portland here.

1 cup/ 250 ml butter (softened)
3/4 cup/ 175 ml sugar
1 1/2 cups/ 375 ml raw carrot (shredded)
1 egg (beaten)
1/2 teaspoon vanilla
2 cups/ 500 ml flour
2 teaspoons baking powder
1/2 teaspoon salt

FROSTING (Optional)
1 cup powdered sugar
1 orange; rind grated, fruit juiced.

1. Preheat the oven to 375.

2. Beat butter and sugar together with electric mixer in a medium bowl. Add carrot, beaten egg, and vanilla; mix well.

3. Sift flour, baking powder, and salt directly into the bowl. Stir until consistant, and then drop by teaspoons on ungreased baking sheets. Bake in preheated oven for 10 minutes.

4. If you want frosting, combine the powdered sugar and orange rind. Add just enough juice to make the frosting spreadable — too avoid an overly runny frosting, add small amounts of juice at a time, until consistency is achieved.

Makes 4 to 5 dozen

From Jennifer Degroot in Winnipeg, Manitoba. Featured in Simply in Season: Recipes that Celebrate Fresh, Local Foods in the Spirit of More-with-Less by Mary Beth Lind and Cathleen Hockman-Wert.

1. 
   sara power
   December 3rd, 2010 at 8:11 pm

   This recipe is great without the added icing. It also works well with gluten free flour, although the cookie is crumblier.

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