5 from 1 vote

Citrus Carrot Cookies Recipe

This Citrus Carrot Cookies recipe is slightly sweet, citrusy bright and a little bit like sunshine. These cookies are perfect for dessert or a snack.
Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins
Servings 30
Author Hostess At Heart


  • 3/4 cup sugar
  • 3/4 cup unsalted butter softened
  • 1 egg
  • 2 cups carrots peeled and sliced
  • 1 tsp orange or lemon extract
  • zest of 1/2 orange or 1 lemon
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cardamom
  • 1 cup ground hazelnuts I used dryroasted/unsalted


  • 2 cups powdered sugar
  • zest and juice of 1/2 orange or lemon


  • Preheat oven to 375 degrees F. Line rimmed baking sheets with parchment paper.
  • In a saucepan add carrots and cover with water. Cook until softened. Drain off the water and mash. Allow cookies to cool completely. I used a small food processor to mash them up and didn't mind a few small chunks.
  • In the bowl of an electric stand mixer, cream sugar and butter together. Add 1 egg and 1 cup of cooled, mashed carrots.
  • In a medium bowl, add flour, baking powder, salt, and baking powder. Whisk to combine.
  • Slowly add dry ingredients to wet ingredients. Mix to combine. Add hazelnuts.
  • Using a 1-1/2 tablespoon scoop, drop cookies onto baking sheet.
  • Bake 12 to 15 minutes or until edges brown slightly. Remove cookies to a cooling rack to cool completely.
  • Mix glaze ingredients together and stir until sugar is dissolved. Add more juice to thin or more sugar to thicken. Drizzle or dip cookies with glaze.
  • Store in a airtight container.


Calories: 151kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 28mg | Potassium: 56mg | Sugar: 13g | Vitamin A: 1575IU | Vitamin C: 0.7mg | Calcium: 19mg | Iron: 0.6mg
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