These were a favorite when I was growing up, made by my sweet grandmother.
Now I’ve made them gluten-free! This recipe can also be made casein-free
1 cup sugar
1 cup butter (use shortening with 1/8 tsp salt for casein-free)
1 cup finely grated carrots
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup white rice flour
3/4 cup brown rice flour
1/4 cup tapioca starch
1 cup gluten-free oats
1 teaspoon guar gum
1/2 cup chopped walnuts (optional)
Combine sugar and butter (or shortening). Mix in carrots, water, eggs, and vanilla. Add dry ingredients and mix together. Drop by spoonful onto greased cookie sheet. Bake at 375 degrees 13-15 minutes. Cool on wire rack while making glaze.
Finely grate the rind of a whole orange, then squeeze the juice and add both to bowl. Combine with 3 Tbsp butter (or 3 Tbsp shortening for casein-free), and powdered sugar a little at a time until you have a medium-consistency frosting. Glaze cookies while still slightly warm.