The carrot-orange combo is my favorite fresh juice, but that's not quite the inspiration for these Orange Carrot Cookies. These delicious cookies are based on an old Betty Crocker recipe that I made often as a kid. My mom had a giant set of Betty Crocker recipe cards, and the Carrot Cookies with Orange Buttercream Icing were quite a hit with our family!

three orange iced carrot cookies on a white plate, one bitten, with a glass of orange carrot juice in the background — Orange Carrot Cookies

These cookies are carrot coconut (as were the originals), and the icing here is an orange-zested vanilla whey icing. They are delicious! And perfect with a glass of fresh carrot-orange juice! :)

🥣 Recipe

Orange Carrot Protein Cookies (Whey)

These Orange Carrot Cookies are packed with flavor - and protein! Carrot and coconut protein cookies topped with orange icing. Delicious! Makes 12 cookies.

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Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: cookies

Calories: 78kcal

Author: Andréa Marchese

Ingredients

Cookies:

½ cup vanilla whey protein powder 45g
1 cup cooked carrots mashed (2 cups raw, 256g)
¼ cup coconut butter 64g
a pinch of sea salt
2 tablespoons shredded unsweetened coconut 15g

Icing:

½ cup vanilla whey protein powder 45g
2 tablespoons fresh orange juice 30ml
1 tablespoon orange zest 15ml

Instructions

Preheat oven to 325F (163C).
Mix whey powder, carrots, coconut butter, and salt until combined.
Stir in the shredded coconut.
Drop (12) spoonfuls of cookie dough on a parchment-lined cookie sheet.
Bake for about 12 minutes, or until firm.
Meanwhile make the icing by mixing the whey powder with orange juice.
Fold in the orange zest.
Remove cookies from oven, and let cool.
Ice cooled cookies, and enjoy!
Store in the refrigerator.

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this cookie recipe. You can substitute casein for the whey in the icing.

Nutrition

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Comments

Andréa

July 09, 2014 at 11:27 am

Hi Paige, thanks for your sweet words! Coconut butter is made from the flesh of the coconut, and has more body than coconut oil. The oil would just melt in the oven and leave you a big mess, I think. Maybe sub 2 tablespoons coconut oil + 2 tablespoons coconut flour? Let me know if you try! :)
Andréa
Paige Alexander

July 09, 2014 at 9:50 am

Andrea these look so amazing, I have to try them TODAY!!! Wondering if I can substitute Coconut Oil for Coconut Butter since I don't have any on hand, and not sure of the difference. Thanks again for being the Protein Princess and showering us with your magic