Ingredients

• 2 cups powdered sugar
• 1 cup unsalted butter, softened
• 2 teaspoons orange zest or the zest of 1 large orange
• 1/2 teaspoon vanilla extract
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 cup carrot baby food
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

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Instructions

1. Watch how to make this recipe.
2. For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
3. For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
4. Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
5. Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
6. Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.