Carrot Cake Mix Cookies Recipes

EASY CARROT CAKE COOKIES

Easy Carrot Cake Cookies image

Moist carrot cake in a bite-sized cookie-what could be better than that?

Provided by By Inspired Taste

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ carrot cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup vegetable oil
2 eggs
1 cup grated zucchini, squeezed dry
1 cup grated carrot
1 pouch (7 oz) Betty Crocker™ Cookie Icing white icing

Steps:

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
Drizzle icing over cookies. Let stand until set, about 5 minutes.

Nutrition Facts : ServingSize 1 Serving

CARROT CAKE COOKIES

Carrot Cake Cookies image

This is a cake like cookie that tastes like carrot cake, but in cookie form.

Provided by Melissa

Categories Desserts Cookies Drop Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 12

Ingredients

½ cup butter, softened
1 cup brown sugar
2 eggs
1 (8 ounce) can crushed pineapple, drained
¾ cup shredded carrots
1 cup raisins
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground cinnamon
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g

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