Carrot Cookies

3/4 cup shortening
3/4 cup sugar
1 cup cooked, mashed carrots
2 teaspoons baking powder
1 teaspoon vanilla
1 cup milk
2 cup flour
1 egg
1/2 teaspoon salt

Combine shortening, sugar together.  Add egg and vanilla and mix well.  Add carrots and milk.  Stir in dry ingredients. Drop on cookie sheet. Bake at 350 for 10-15 minutes.  Remove to rack and cool.

Icing

4 cups powdered sugar
juice from orange
milk a little at a time to right consistency.  It should be slightly runny.

You could make cream cheese frosting also.

2 8-oz. packages cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature
1/2 cup salted butter at almost room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla or almond extract

Instructions:
Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated.  Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).