For Easter carrot cookies, you will need:

2 C carrots, chopped
1 C sugar
1 C shortening
1 egg
2 C of flour
2 t baking powder
1/2 t salt
4 C of powdered sugar, divided
6 T of butter, softened
1 1/2 t orange peel finely shredded
4 T orange juice, divided

Place the carrots in a saucepan and cover with water.
Position the pan over high heat and bring the water to a brisk boil.
Lower the heat to medium, cover the pan and cook the carrots for 20 minutes or until very tender.
Drain the carrots well and transfer to a mixing bowl.
Use a potato masher and mash the carrots well.
Adjust the oven temperature to 375 and allow the oven to preheat.
Place the sugar and the shortening together in a large bowl.
Beat with an electric mixer until the mixture becomes fluffy.
Add the mashed carrots and egg to the mixture and continue beating until well combined.
Place the flour into another bowl.
Add in the baking powder and salt and toss to combine.
Dump the flour mixture into the carrot mixture and beat on low speed until thoroughly combined.
Drop the dough by rounded teaspoons onto an ungreased cookie sheet.
Bake 10 minutes or the edges are beginning to brown.
Cool slightly then transfer to a wire rack to cool completely.
Place 2 C of the powdered sugar into a mixing bowl.
Add the butter and beat on low speed until fluffy.
Add in the orange peel and 2 T of orange juice and beat until combined.
Slowly beat in the remaining powdered sugar and enough of the remaining orange juice to make the frosting easy to spread.
Frost the cooled cookies with the frosting.