Carrot Cookies with Orange Glaze (dairy free, egg free)

Baker Bettie Cookies, Fall, Holidays, Sweets, Vegan 16 Comments

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Carrot Cookies with Orange Glaze (vegan)

Yesterday was an interesting day. I woke up excited. Scratch that. I woke up giddy. Literally feeling like it was a holiday. I felt like I really shouldn’t have to go to work and I should get to play and celebrate all day. The only problem was that to everybody else it was just any other day.

Carrot Cookies with Orange Glaze (vegan)

Yesterday Baker Bettie turned one! It is hard to express how proud and excited of that I am. When I started this blog last year I really had no idea if I would keep up with it or if it would ever be something that people actually read.

But I have stuck with it, and people DO read it! That really is mind blowing to me. I have actually had two “Baker Bettie sightings.” Where my readers have recognized me and told me they read my blog. Crazy. Just crazy. And totally awesome.

Carrot Cookies with Orange Glaze (vegan)

So that is why I was convinced that yesterday was a holiday. I even told my husband he should treat it as such. He would probably be the only one who sort of understands because he sees my excitement and dedication to my blog daily.

But it felt like I was celebrating alone. I suppose it’s how some people who get overly excited about their birthday feel. Forcing everyone to celebrate with them while they know they are 10x’s more excited about it than anybody else.

But anyway, I’m not much of a cake girl, so these are my “Baker Bettie Turns One” celebration cookies.  If I can’t get everyone hyped up about my one year blog anniversary, maybe I can get you hyped up about cookies? And you should get excited about these.

They are a family favorite in our house, especially around the holidays. I never think that I want one, until I finally eat one and then can’t STOP eating them. They are so addicting and so delicious!

Carrot Cookies with Orange Glaze (vegan)

Carrot Cookies with Orange Glaze (dairy free, egg free)
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Ingredients

for the cookies
1 cup vegetable shortening
2 TBSP water
½ cup cane sugar
½ cup brown sugar
¼ cup applesauce (you can use 1 egg if preferred)
3 Tbsp Orange Juice
1 Tbsp Orange Zest
2 Cups All-Purpose Flour
¾ Tsp Baking Soda
½ Tsp Salt
½ Tsp Cinnamon
1½ Cup Shredded Carrots
for the glaze
2 Cups Powdered Sugar
1 Tbsp Orange Zest
2 to 3 Tbsp Orange Juice
pecan halves (optional)

Instructions

    for the cookies
  1. Heat oven to 350F.
  2. Combine shortening, water, sugar and brown sugar in a large bowl.
  3. Beat at medium speed until creamy.
  4. Add applesauce, orange juice and orange zest.
  5. Continue beating until well combined.
  6. In small bowl combine flour, baking soda, salt and cinnamon.
  7. With mixer on low speed, add flour mixture in small batches to large bowl until well mixed.
  8. Stir in carrots.
  9. Use a small cookie scoop and drop rounds onto baking sheets.
  10. Bake for 10-12 minutes until golden brown.
  11. Cool completely before glazing
  12. makes about 4 dozen 2 inch cookies
  13. for the glaze
  14. Combine powdered sugar and orange zest in small bowl.
  15. Slowly stir in enough orange juice to create a glaze.
  16. Frost cooled cookies.
  17. If desired, top each cookie with a pecan half.
6.8
http://bakerbettie.com/carrot-cookies-with-orange-glaze-dairy-free-egg-free/

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Comments 16

  1. Katherine Lake

    Happy 1st Birthday! I've been loving your blog for a long time, not sure how long -but you make it so enjoyable to read, easy to follow and your pictures are a work of art. Keep it up and all the best to you. Enjoy your celebrations -you deserve it after all your efforts and success.

  2. Laura

    Yum! Congrats on the first birthday 🙂 I AM EXCITED FOR YOU! I remember when I first discovered your blog, way early on, and I was like “wow this chick takes great pictures. maybe I should stop taking pictures on my phone camera.” And I did.

    So look at you. Baking cookies. Changing lives. You have a lot to be proud of, lady! Happy first birthday to one of my very favorite blogs!

  3. Suzanne @ RollWithIt

    Congrats! You’ve accomplished so much in the last year! I could see how you would feel like it was a holiday 😉 These would be perfect for the holidays with the citrus in them! I’ll have to try them in a GF version. Keep up the great work! Look forward to more posts from you!

  4. Julia

    Hi Bettie,

    I was wondering if there is anything I can substitute the cane sugar for, and even the vegetable shortening? Please let me know, these cookies look delicious and congrats on your Blog anniversary! I love your blog 🙂

    1. Post
      Author
      Baker Bettie

      Hi Julia! It depends on why you are needing to substitute. Do you just not have these ingredients or are you trying to avoid these things for dietary reasons?

      Shortening can be replaced for regular butter or for coconut oil. I have not yet made this recipe with these substitutions so you may need to alter the baking time and or temperature.

      As far as the sugar goes, are you wanting to replace both the white and brown sugar? If it is just a matter of not having white sugar but you do have brown sugar, you can always swap the two using just all brown sugar instead of white and brown. This will just make the cookies more chewy. If you are just wanting to cut out refined sugar all together, I suppose you could use honey, maple syrup, or agave. Because these are liquids you most likely will need to add a TBSP or two more of flour. I really have not done a lot of experimenting with baking with splenda or other sugar replacements so I can’t really speak to that.

      Hope this helps!

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  8. Katue

    I just made these and they are amazing! I also made the jalepenio zucchini with lime glaze… that gave a very unique, but good taste. I forgot to add my lime zest and juice to batter, so now I’m curious how different they would taste.
    I do like the cake like consistency of the zucchini cookies. First time I’ve used your blog, but I will be returning. Thank you!!! Happy Thanksgiving!

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